Wicked Thai Chicken Soup

It might not look the prettiest (A sprig of cilantro would have helped out a bit), but it tasted great. I really enjoy soup and I've been trying to make more of it. All different kinds. I'd have to say though, that this is one of my favorites I've made recently. It has layers of flavor and it's pretty quick and easy to make!

Up until I made this, I had never bought those herb pastes in a tube, the ones near the refrigerated veggie section, and I gotta say that I really like them. Granted, I've only bought the lemongrass paste, but I've used it numerous times since then which is great, because it lasts forever, and actual lemongrass is hard to come by around here. The tubes are definitely handy for anyone who uses herbs enough to have to run to the store all the time, but not enough to use that whole bunch before it goes bad (or who don't just grow them yourself). I'm sure I'll be buying more.

I gotta be honest here, I'm careful around coconut. I like it, but just in moderation, and it's an easy flavor to overdo. In this recipe, I used the same amount of coconut it called for, and it was the perfect amount for me.

I look forward to making this again!

Wicked Thai Chicken Soup
Printable Recipe
by Food & Whine

• 2 Tbsp. vegetable oil
• 1/2 cup finely chopped onion
• 1/2 a red bell pepper, diced
• 1 1/2 cups sliced mushrooms
• 4 cups chicken stock
• 2 chicken breasts, cut into small dice
• 2 Tbsp. Lemon Grass herb paste
• 1 tsp. fish sauce
• 1 tsp. Worcestershire sauce
• 1 cup half and half
  
• 1/2 cup coconut milk
• 2 tsp. red curry paste
• 1 1/2 tsp. Sambal Oelek chili paste (or Sriracha)
• 2-3 Tbsp. tomato paste
• 1 Tbsp. cornstarch
• 2 cups cooked rice
  
• Fresh cilantro, parsley or basil leaves shredded for garnish

1. Cook rice and set aside (or use left-over cooked rice).
2. 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.
   
3. In same pot, add remaining 1 Tbsp. oil and heat. Add onion, red pepper, and saute just until softened.
   
4. Return mushrooms to pot. Add broth and chicken and heat through.
   
5. Add lemon grass paste, fish sauce and Worcestershire sauce and simmer 5 minutes. Add milk, turn heat to low, then cover and simmer 2 minutes.
6. In a small bowl, add curry paste, Sambal Oelek, tomato paste, 2 Tbsp. water and cornstarch and mix until incorporated.
   
7. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance.
   
8. 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).
9. 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.