Wicked Thai Chicken Soup

There is nothing wicked about this soup, other than it is wickedly tasty! It has an amazing flavor profile from the carrot, to the mushroom, to the subtle kick of spice at the end of the spoon inviting you to come back for another taste.

Supplies

- 2 TBSP Vegetable oil

- 1 Small Onion - finely chopped

- Diced 1/2 Red Pepper

- 1 1/2 cup sliced Mushrooms (a standard tray size).

- 1 Carrot Julienne (Cut into match sticks)

- 4 1/2 cups Chicken Stock/Broth

- 2 Chicken Breast (I used 4 Chicken Legs and Backs) - You need 1600gm

- 2 TBSP Lemon Grass Paste or fresh Lemon grass

- 1 tsp Fish Sauce

- 1 tsp Worcestershire sauce

- 1 cup Half and Half - 10 %

- 1 can Coconut Milk

- 2 tsp Red Curry paste

- 1 1/2 TBSP Sriracha Chili paste

- 2 1/2 TBSP Tomato Paste

- 1 TBSP Corn Starch

- 2 Cups cooked Rice - cold

Cook That Rice

- In a small pot follow directions to cook enough raw rice to have 2 cups fully cooked once done.

- It is best to use Long grain. However, I use what I have on hand, such as brown rice, basmati and left over rice from a takeaway.

- Allow the rice to cool down before using.

Prep Your Ingredients

- Prep before you start to cook this soup; it makes it easier to have all the ingrediencies prepped before.

- Finely chop 1 small Onion

- Dice 1/2 red pepper

- Slice a standard tray of mushrooms.

- Peel and julienne 1 carrot, (Cut into Match sticks)

- Cut up 2 Chicken Breast (I used 4 legs and backs), needs to add to 1600gm

- Have your now cooled rice on hand

- Ensure all the sauces are in small containers or saucers

Make Way for the Mushrooms

- In a large sauce pan or Dutch oven, heat 1 TBSP oil.

- When the pan is hot but not smoking, add mushrooms. Cook until golden and tender.

- Remove to plate.

Next in the Pot.. Goes the Pepper and the Carrot

- In the same pot, add 1 TBSP oil - heat.

- Add onion, carrot and red pepper.

- Sauté just until tender.

- Add to mushrooms on the plate.

In Goes That Chicken

- Cook Chicken

- Season with some black pepper

- Cook until no longer pink

Let’s Make Some Soup!

- Add vegetables to the chicken.

- Add the Chicken Broth/Stock to the sauce pan.

- Add Fish sauce, Worcestershire sauce and *Lemon Grass Paste.

- Simmer for 5 minutes

* Please Note: I was unable to purchase my regular Lemon Grass Paste so I grated fresh Lemon grass instead. We found that it is not as intense taste without the Lemon grass paste but after two days of the soup sitting in the fridge, you could really start to taste the Lemon grass.