Wicked Thai chicken soup

Name: Wicked Thai chicken soup
Yield: 8 or so
Cuisine: American
Ingredients: 2 tablespoons olive oil; 8 oz container fresh mushrooms (chopped or sliced) I use cremini; 1 medium onion, finely chopped; 1 red pepper, diced; 2 teaspoons minced garlic; 4 cups chicken broth; 2 chicken breasts, cut into 1/2 inch cubes; 2 tablespoons chopped lemongrass (see note above); 2 teaspoons fish sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon salt; 1 cup half and half cream; 1 can coconut milk; 2 tablespoons Thai red curry paste; 1 1/2 teaspoons chilli garlic sauce; 1 can tomato paste (156 ml or 5.5 oz); 2 tablespoons water; 1 tablespoon cornstarch; 1 cup rice, (cooked); chopped cilantro for garnish if you'd like

kokomayla @cook_kokomayla

My workplace has this soup every Friday. I didn't just want to wait till Friday of the following week to have the soup so I hunted a recipe down! A mention about the lemon grass, remove the outer layers, finely chop a length about 4-5 inches long, then chop it again! Or put it in one of those mini choppers if you have one.. you want it as finely chopped as possible. And last but not least, thank you as always to my hubby for the photography of my cooking!!

kokomayla @cook_kokomayla

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Ingredients

8 or so

2 tablespoonsolive oil
8 ozcontainer fresh mushrooms (chopped or sliced) I use cremini
1medium onion, finely chopped
1red pepper, diced
2 teaspoonsminced garlic
4 cupschicken broth
2chicken breasts, cut into 1/2 inch cubes
2 tablespoonschopped lemongrass (see note above)
2 teaspoonsfish sauce
2 teaspoonsWorcestershire sauce
1 teaspoonsalt
1 cuphalf and half cream
1 cancoconut milk
2 tablespoonsThai red curry paste
1 1/2 teaspoonschilli garlic sauce
1 cantomato paste (156 ml or 5.5 oz)
2 tablespoonswater
1 tablespooncornstarch
1 cuprice, (cooked)
chopped cilantro for garnish if you'd like

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Steps

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!!