Recipe: Appetizing Wicked Thai chicken soup

Wicked Thai chicken soup. Wicked Thai Chicken Soup A hearty chicken and rice soup, with mushrooms and vegetables, in a lightly creamy, Thai-inspired broth. If making the soup ahead, don't add the rice until you re-warm the soup for serving, as it will begin to absorb the broth and thicken the soup. Campbell's® Chunky® Wicked Thai-Style Chicken with Rice & Vegetables Soup features an exotic blend of chicken, coconut milk and green curry that works just as hard as you do.

Mix well and add to the dutch oven. Add the rice and cilantro to the mixture and allow to heat for approximately five minutes. Campbell's Chunky Wicked Thai-Style Chicken with Rice & Vegetables Soup features an exotic blend of chicken, coconut milk and green curry that works just as hard as you do. You can cook Wicked Thai chicken soup using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Wicked Thai chicken soup

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

Layered with hearty chunks of premium antibiotic-free chicken, mushrooms, peppers and carrots, our fill-you-up soup will satisfy your hunger and fuel your Thai food cravings. VERVE® WICKED THAI STYLE SOUP WITH CHICKEN. Campbell's Chunky Wicked Thai-Style Chicken with Rice & Vegetables Soup features an exotic blend of chicken, coconut milk and green curry that works just as hard as you do. Layered with hearty chunks of premium chicken, mushrooms, peppers and carrots, our fill-you-up soup will satisfy your hunger and fuel your Thai food cravings like never before.

Wicked Thai chicken soup step by step

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!!.

Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. This simple Thai chicken soup has that distinctive Thai flavor-a balance of spicy, salty, sweet, and sour. You will especially welcome this soup's warmth during the winter. Tom Ka Gai can either be served as an appetizer or as the star player.