Wicked Thai chicken soup

Wicked Thai chicken soup

Source : Cook Rice And Set Asideheat Large Saucepan Over Medium Heat And Add 1 Tbsp Oil Add Mushrooms And Cook Until Golden And Tender Remove To A Plate In Sam...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : March 10, 2026

Step:

  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, saut 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

Ingredients

  1. 2 tbs coconut oil
  2. 1 cup finely chopped onion
  3. 1 red pepper diced
  4. 2 cups sliced mushrooms
  5. 5 cups chicken stock
  6. 2 chicken breasts cut into small pieces
  7. 1 tsp fish sauce
  8. 1 tsp Worcestershire sauce
  9. 1 cup half and half (10%) cream
  10. 1/2 cup coconut milk
  11. 2 1/2 tsp red curry paste
  12. 2 tbs sriracha (less for not so spicy)
  13. 2-3 tbsp tomato paste (to taste)
  14. 2 tbsp corn starch
  15. 2 cups cooked rice
  16. to taste Salt and pepper

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