Wicked Thai Soup
 
 
Author:
Recipe type: Lunch
Cuisine: Thai Fusion
Serves: 3-4
Ingredients
  • 2 tbsp vegetable oil
  • 2 tablespoons of spice paste (optional, you can substitute this with minced onion, garlic and diced lemongrass or 2 tbsp of lemongrass paste)
  • 1 and ½ cup of sliced mushrooms
  • 4 cups of turkey stock (or chicken stock)
  • 2-3 cups of left over diced turkey (or 2 chicken breasts, diced)
  • 2 tsp of fish sauce
  • 2 tsp of Worcestershire suace
  • 1 cup of half and half cream
  • 1 cup of coconut milk
  • 2-4 tsp of red curry paste
  • 2-3 tsp of sambal oelek chili paste (or sriracha)
  • 3-4 tablespoon of tomato paste
  • 2 tbsp of cornstarch
  • 2 cups of cooked brown rice (or white long grain rice)
  • 1 cup of frozen green peas
  • salt and pepper to season
  • fresh cilantro and lime wedges
For the spice paste:
  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies (soaked in warm water and seeded)
Instructions
For the spice paste:
  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
For the soup:
  1. Cook rice and set aside.
  2. Heat a large pot or dutch oven over medium heat and add 1 tbsp of oil.
  3. When the oil is hot, add your spice mix and saute until it's fragrant
  4. Add the mushrooms and saute until tender.
  5. Then add your diced turkey or chicken breast.
  6. Add your fish sauce and Worcestershire sauce and let it simmer for about 5 mins.
  7. Add the broth, coconut milk and half and half cream.
  8. Turn the heat to low and let it simmer for about 2 mins.
  9. In a small bowl, add the red curry paste, sambal oelek, tomato paste, 2 tbsp of water and cornstarch and mix until everything is incorporated.
  10. Stir the cornstarch mixture into the soup and let the soup simmer and thicken.
  11. Once thickened, add the cooked rice and frozen peas.
  12. Let it simmer for about 5 more mins.
  13. Serve with cilantro and lime wedges.
Notes
You can use the spice paste mentioned above for this soup. The ingredients listed will yield about ½ cup of spice paste. You can store the leftover paste in the fridge and use it for any stir fry or Asian dishes.
We used leftover turkey meat instead of chicken, but you can easily swap turkey for chicken breasts.
Also, if you're not a big fan of fish sauce, you can just season the soup with salt. But i promise, the soup does not taste fishy at all. the fish sauce just add some saltiness to the soup.
For the red curry paste, sambal oelek and tomato paste - you can add as much or as little as you like. It's up to you how spicy you want your soup to be.
I also had kaffir lime leaves in the fridge so i added a few leaves to the soup. but this is not essential.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/wicked-thai-soup/