Wicked Thai Soup

Hey there Friends!

So I'm super excited to share this recipe with you! When I was taking a summer class a few years ago, I got into the habit of buying lunch or a snack from one of the nearby cafeterias. I noticed that they kept serving this amazing smelling soup called Wicked Thai. I decided one day to take a chance and try it out. Ever since that day, Wicked Thai has been my absolute favorite soup. EVER! Once I was finished my summer class I started searching the web for a recipe and I stumbled upon once that looked kind of complicated but ended up being super super simple. The key for me was to not get intimidated by the long ingredient list.

Doesn't it look amazing!?!?!

Here's what you'll need:

• 2 Tbsp. vegetable oil
• 1/2 cup finely chopped onion
• 1/2 a red bell pepper, diced
• 1 1/2 cups sliced mushrooms (a standard size tray package)
• 4 cups chicken stock
• 2 chicken breasts, cut into small dice
• 2 Tbsp. Gourmet Garden™ Lemon Grass herb paste (the stuff in the tube or the real thing, if you can find it)
• 1 tsp. fish sauce
• 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, as an alternative but you may need less)
• 2-3 Tbsp. tomato paste (to taste)
• 1 Tbsp. cornstarch
• 2 cups cooked rice (long grain white or brown rice or try a mix of long grain with wild rice for some added texture)
• Fresh cilantro, parsley or basil leaves shredded for garnish

 First, cook rice and set aside (or use left-over cooked rice). 

 

Next, Heat large saucepan or Dutch oven over medium heat and add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In same pot, add remaining 1 Tbsp. oil and heat. Add onion, red pepper, and saute just until softened. Return mushrooms to pot. Add broth and chicken and heat through. Add lemon grass paste, fish sauce and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk, turn 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 until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper, to taste. (You can also add more curry paste, tomato paste and/or Sambal Oelek to taste at this point, as well). 

 

Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.

Here's what mine turned out like!

I think I used a bit too much tomato paste this time around and I bought a different curry paste than the last time I made this soup to see what it was like. The soup was still incredibly tasty but next time I think I'll go back to the old curry paste.

Hope you guys try this out! It may look like a lot of ingredients but they can pretty much all be found at any grocery store and the cooking directions are super easy! Until next time,

Cheers,

Danielle