Wicked Thai chicken soup

Name: Wicked Thai chicken soup
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbs coconut oil; 1 cup finely chopped onion; 1 red pepper diced; 2 cups sliced mushrooms; 5 cups chicken stock; 2 chicken breasts cut into small pieces; 1 tsp fish sauce; 1 tsp Worcestershire sauce; 1 cup half and half (10%) cream; 1/2 cup coconut milk; 2 1/2 tsp red curry paste; 2 tbs sriracha (less for not so spicy); 2-3 tbsp tomato paste (to taste); 2 tbsp corn starch; 2 cups cooked rice; to taste Salt and pepper

allikev @cook_4616438

We went to Rancourt winery in Niagara on the lake for their ice wine festival. This was served with their ice wine. I have added more vegetables and spice because I like a thicker soup.

allikev @cook_4616438

We went to Rancourt winery in Niagara on the lake for their ice wine festival. This was served with their ice wine. I have added more vegetables and spice because I like a thicker soup.

Saved

Ingredients

40 mins

8 servings

2 tbscoconut oil
1 cupfinely chopped onion
1red pepper diced
2 cupssliced mushrooms
5 cupschicken stock
2chicken breasts cut into small pieces
1 tspfish sauce
1 tspWorcestershire sauce
1 cuphalf and half (10%) cream
1/2 cupcoconut milk
2 1/2 tspred curry paste
2 tbssriracha (less for not so spicy)
2-3 tbsptomato paste (to taste)
2 tbspcorn starch
2 cupscooked rice
to tasteSalt and pepper

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Steps

40 mins

1

Cook rice and set aside
2

Heat large saucepan over medium heat and add 1 tbsp oil. Add mushrooms and cook until golden And tender. Remove to a plate.
3

In same pot add remaining oil and heat. Add onion and pepper, sauté until softened.
4

Return mushrooms to the pot. Add broth and chicken and heat through. Add fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk. Turn heat to low and simmer 2 minutes
5

In a small bowl and curry paste, sriracha sauce, tomato paste, 2 tbsp water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance.
6

Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper to taste. You can also add more curry, tomato paste and sriacha to taste.
7

Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve