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Extremely Wicked Thai Soup

One of my absolute favourite lunches when it is still cool outside is Wicked Thai Soup. Our local grocery store serves this up for lunch and personally I find it absolutely addicting. The head manager of our grocery store’s deli says that their Wicked Thai Soup is the most popular soup they sell so I know I am not the only one who loves this.

Of course, knowing me, you have got to figure that I wanted to put together a recipe that was just as good, but made from scratch and with the healthiest ingredients I could find, while keeping the recipe in tact.

I took a look at the different websites to see what I could find to adapt into the healthiest and most delicious version possible.  Plus it had to be gluten free. Below is my personal version of this fabulous meal in a bowl. If you would like a Vegan version, you would replace the chicken broth with organic vegetable broth and substitute the chicken breasts with a firm Tofu. Also , no fish sauce would be added. I hope you like it!

 

Extremely  Wicked Thai Soup

Serves 3-4 people

 

Ingredients

 

2 tbsp coconut oil

1 onion chopped

5 cloves of garlic finely minced (use shallots if sensitive to garlic)

1 inch chopped fresh ginger, finely minced

2 tbsp lemon grass paste

1 ½ cup sliced mushrooms

½ chopped green pepper

½ chopped red pepper

4 cups organic chicken stock

2 cooked chicken breasts diced

1 tbsp fish sauce

1 tbsp Worcestershire sauce

1 1/2 cups coconut milk

½ cup light cream (or milk substitute)

2 tbsp Red curry paste

1 Tbsp Chile paste

4 tbsp tomato paste

2 tbsp cornstarch

2 cups brown and wild rice (cooked)

Chopped green onion

2 handfuls of cilantro

 

Methodcilantro

Cook rice and set aside

Heat 1 tbsp coconut oil in a large Dutch oven over medium heat. Add chopped onion, garlic (or shallots), ginger and lemon grass paste. Saute until the onion is clear and the spices are fragrant.

Add mushrooms, green and red peppers and sauté till tender but still bright.

Add your diced chicken breast

Add the fish sauce and Worcestershire sauce and let simmer for 5 minutes

Now, add the organic chicken broth, coconut mild plus light cream (or milk substitute)

At this point turn the stove to low and let it all simmer for 1-2 hours (bonus: your house is going to smell amazing!)

Off to the side, combine in a small bowl the red curry paste, chili paste and tomato paste plus 2 tbsp water and cornstarch. Mix everything well.

Stir in the cornstarch mixture and let it thicken while the soup simmers

Once soup is thickened add in the rice and 1 handful of  fresh cilantro and simmer for 3-5 more minutes

 

To serve: place in large bowls with chopped green onion, additional fresh cilantro and lime wedges

 

I’d love your feedback! Try this soup recipe in your own kitchen and let me know if you love it as much as myself and family

 

 

 

 

 

 

 

 

 

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2 Responses to Extremely Wicked Thai Soup

  1. Judith says:

    I don’t understand the line below please.

    11/2 coconut milk

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