Friday, August 30, 2013
Thai Chicken and Rice Soup
2 chicken breasts - cut into small chunks and cooked through
1 small yellow onion - diced
1/2 red bell pepper - seeded and diced
1 1/2 cups sliced mushrooms
4-5 cups chicken stock/broth
2 tsp fish sauce
2 tsp Worcestershire sauce
1 - 1 1/2 cups canned coconut milk - well shaken
3 tsp red curry paste
2 tsp chili paste
3 TBSP tomato paste
2 TBSP corn starch
2 cups cooked rice - slightly al dente (i used a wild rice blend and boiled in 1 1/2 TBSP chicken bullion)
*Chopped cilantro, basil or parsley (optional)
Heat a large saucepan over medium heat and add 1 -2 TBSP olive oil. When hot, add slice mushrooms and cook until golden and tender. Remove to a plate, reserving any liquid in pan. In same pot, add onion and bell pepper and more oil if needed - saute just until tender. Return mushrooms to pot and add broth and cooked chicken pieces and heat to a boil. Add fish sauce and Worcestershire sauce and simmer for 5 minutes. Add coconut milk and turn heat to low.
In a small bowl, whisk together curry, chili and tomato pastes with the cornstarch and 2-3 TBSP water. Stir into soup and heat to a simmer until it thickens just slightly. Add cooked rice, cover and simmer 5 minutes. Season with salt and pepper and also add any additional curry or chili paste to suit taste.
Pour soup into bowls and garnish with cilantro, parsley or basil leaves.