Wicked Thai Soup

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The Dude and I decided to look this recipe up after he had the Wicked Thai Soup from this little restaurant called Fifendekel. They charge you a pretty penny for a soup and sandwich meal but I have to give it to them, they make one hell of a sandwich and their soups are pretty damn good too! Tuesday’s soup of the day is the Wicked Thai. The Dude told me about this soup he had and how awesome it was. So one day he brought it home to me for lunch and after he left to go back to work the hunt was on! We got lucky. The first one I decided I liked the ingredients was bang on!

  • 2 TBS vegetable oil
  • 3/4 cup finely chopped onion
  • 1 cup chopped red bell pepper
  • 4 cups chicken stock
  • 2 chicken breasts or 3 cups of left over diced chicken
  • 2 1/2 TBS Gourmet Garden – Lemon Grass herb paste ( you can make your own paste out of lemon grass if you wish, the amounts don’t change whether it’s freshly made or out of the tube )
  • 1 tsp fish sauce
  • 1 tsp worchestershire sauce
  • 3/4 cup coconut milk
  • 3/4 cup coffee cream
  • 5 tbs red curry paste
  • 1/2-1 1/2 tsp sambal oelek chili paste ( remove if you want no spice at all or add more if you like it spicy. 1 1/2 tsps would be probably a very hot heat for most)
  • 3 tbs tomato paste
  • 2 tbs cornstarch
  • 1 to 1 & 1/2 cups cooked rice ( whatever type you prefer, we use white )
  • Seasoning salt to taste

 

  1. Cook rice and set aside or use left over cooked rice.
  2. Heat oil in a large saucepan over medium heat.
  3. Add onions and red peppers, cook until tender.
  4. Add the chicken and the broth and bring to a simmer.
  5. Add lemon grass paste, fish sauce and worchestershire sauce. Simmer for 5 minutes.
  6. Reduce heat to low combine the coconut milk and cream together and add to pot. (Mixing the 2 helps prevent the milk from curdling in the soup) Cover and simmer for 2 minutes.
  7. In a small bowl mix the curry paste, tomato paste, 2 tbs of water, cornstarch and sambal oelek ( if you are using it ) and mix until well combined.
  8. Add the mix into the soup and whisk until well incorporated.
  9. Allow the soup to simmer away until it thickens and has a slight velvety appearance.
  10. Once it has thickened, add the cooked rice half a cup at a time. We found depending on the batch we made it does not always need all the rice as it swells. Add to your personal preference. Allow to simmer for another 5 minutes.
  11. At this point you can pull it off the burner and start tasting and adjusting the oelek, curry, tomato paste and salt to taste.

Dish up and enjoy!

** This soup tastes better the next day **

 

 

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