Wicked Thai Chicken Soup


2 Cups cooked rice (long grain white or brown rice; or try a mix of long grain & wild rice, etc.)


2 Tbsp Olive Us olive oil (i.e. – Garlic, etc.)

1/2 cup onion, finely chopped

1/2 a red pepper, diced

1 1/2 cups mushrooms, sliced

4 cups chicken stock

2 chicken breasts, cut into small pieces

1 tsp dried lemongrass or 2 Tbsp lemongrass paste

1 tsp fish sauce

1 tsp Us Neapolitan Herb balsamic or 1 tsp Worcestershire sauce

1 cup half and half (10%) cream

1/2 cup coconut milk

2 tsp red curry paste

1 1/2 tsp Sambal Oelek chili paste (or Sriracha for a spicy alternatively, bit maybe a bit less)

2-3 Tbsp tomato paste

1 Tbsp cornstarch

Garnish:  chopped fresh cilantro, parsley or basil


Cook rice and set aside.

Heat large saucepan over medium heat. Add 1 Tbsp oil. When hot, add mushrooms and cook til golden and tender.  Remove to a bowl. In same pot, add remaining 1 Tbsp oil and heat. Add onion, red pepper, and sauté just until softened. Return mushrooms to pot.  Add broth and chicken and heat through. Add lemon grass paste (or dried lemongrass), fish sauce and Neapolitan Herb balsamic (or Worcestershire) and simmer for 5 minutes.  Add milk, reduce heat to low, then cover and simmer 2 minutes.

In a small bowl, add curry paste, Sambal Oelek, tomato paste, 2 Tbsp water and cornstarch and mix together.  Stir into soup until combined and heat until soup simmers and thickens slightly. Add cooked rice, cover and simmer 5 minutes.  Add salt, pepper and adjust seasonings to taste.

Serve in bowls with a garnish of chopped fresh cilantro, parsley or basil leaves.  For those who like more heat, add a drizzle of Olive Us Baklouti Chili Fused olive oil or additional Sambal Oelek.

Make 6-8 servings

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