Recipe of Jamie Oliver Wicked Thai chicken soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, wicked thai chicken soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Wicked Thai chicken soup is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Wicked Thai chicken soup is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook wicked thai chicken soup using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Wicked Thai chicken soup:

1. Take 2 tablespoons olive oil
2. Make ready 8 oz container fresh mushrooms (chopped or sliced) I use cremini
3. Take 1 medium onion, finely chopped
4. Get 1 red pepper, diced
5. Take 2 teaspoons minced garlic
6. Make ready 4 cups chicken broth
7. Prepare 2 chicken breasts, cut into 1/2 inch cubes
8. Prepare 2 tablespoons chopped lemongrass (see note above)
9. Prepare 2 teaspoons fish sauce
10. Prepare 2 teaspoons Worcestershire sauce
11. Prepare 1 teaspoon salt
12. Get 1 cup half and half cream
13. Prepare 1 can coconut milk
14. Prepare 2 tablespoons Thai red curry paste
15. Take 1 1/2 teaspoons chilli garlic sauce
16. Prepare 1 can tomato paste (156 ml or 5.5 oz)
17. Make ready 2 tablespoons water
18. Make ready 1 tablespoon cornstarch
19. Make ready 1 cup rice, (cooked)
20. Take chopped cilantro for garnish if you'd like

Steps to make Wicked Thai chicken soup:

1. If rice is not already cooked, prepare according to package directions
2. Heat one tablespoon of olive oil in a large dutch oven or pot on medium heat. Once oil is hot, add chopped or sliced mushrooms and cook until tender and golden in colour. Remove mushrooms from the pot and set aside.
3. Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent.
4. Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt.
5. Bring mixture to a boil then lower to a simmer for 5 minutes.
6. Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step.
7. Place lid on the dutch oven or pot and allow to cook on low for an additional 5 minutes.
8. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently.
9. Add curry mixture to the soup and stir until soup is slightly thickened and fragrant, roughly another 10 minutes or so.
10. Add rice to the pot and stir to combine.  Garnish with cilantro if you'd like. Serve and enjoy!!

So that is going to wrap it up for this special food wicked thai chicken soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!