Wicked Thai Chicken Soup

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

2 Tablespoons cooking oil (such as vegetable or canola oil)

1/2 cup onion (finely chopped)

1/2 medium red bell pepper (cored and seeded then sliced into thin 2-inch strips)

8 oz mushrooms (white or cremini recommended)

4 cups chicken broth

6 oz chicken breast (diced or cut into bite-sized pieces)

1 teaspoon fish sauce

1 teaspoon Worcestershire sauce

1 teaspoon lemongrass paste (or 1-2 stalks lemongrass, optional)

1 cup half and half (10%) cream (or use 1 cup more coconut milk instead)

1/2 cup coconut milk (1 small can or if using a large can stir coconut milk first, then measure out)

2 teaspoons red curry paste

1 teaspoon Sambal Oelek chili paste (or Asian Garlic Chili Paste/Sriracha)

3 Tablespoons tomato paste

1 Tablespoon cornstarch

2 cups cooked rice (long grain white, basmati or brown rice or try a mix of long grain with wild rice for some added texture)

Salt and freshly ground pepper

Fresh cilantro (parsley or basil, chopped)

Lime wedges (for drizzling)

Instructions

Make this soup as Wicked (or not), as you like! If you love bold flavours, go ahead and add more of the lemongrass, curry paste and Sambal etc., to your taste preference. If you don't want any heat, simply omit the Sambal altogether. Don't forget to taste and add salt at the end of cooking, as needed, to really bring out all the great flavours.

Start the rice cooking. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.

Heat a large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add another 1 Tbsp. oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove chicken to the plate with the mushrooms. Add a splash more oil, if needed. Add the onion and red pepper, and cook, stirring, just until softened. Return the mushrooms and chicken to the pot. Add the broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) and simmer 5 minutes. Add cream and coconut milk, turn heat to low, then cover and simmer 2 minutes.

In a small bowl, combine curry paste, Sambal Oelek, tomato paste and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste the soup and season with salt and pepper, as needed.

To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley or basil leaves and lime wedges to add a drizzle of fresh lime juice to the soup.

Store any leftover rice and soup separately, as the rice will soak up all the soup broth if store together.

Nutrition

• Calories: 265 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 32 mg
• Sodium: 277 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 5 g
• Protéines: 14 g