Thai Chicken Soup
Thai Chicken Soup
Ingredients
1.5 Cups Mushrooms, sliced
1/2 Cups Onion
1 Carrot, julienned
1/2 Cups Red Pepper
2 Chicken Breasts
2 Tablespoons Lemon Grass Paste
1 Teaspoon Worcestershire
1 Teaspoon Fish Sauce
1 Cups Evaporated Skim Milk or Half and Half
1 Can Coconut Milk (light)
1 Tablespoon Curry Paste
2.5 Tablespoons Tomato Paste
1 Tablespoon Corn Starch
2 Tablespoons Water
4.5 Cups chicken stock
Rice (optional)
Orzo (optional)
Directions
Fry mushrooms, remove. Fry pepper, onion, carrot, remove. Fry chicken.
Add veggies back in, add broth, heat.
Add lemongrass, Worcestershire, fish sauce, cook 5 minutes.
Add cream and coconut milk, cover and let simmer for 2 minutes.
In small bowl mix curry paste, tomato paste, cornstarch and water. Stir into soup and cook for 5 minutes.
Notes
Add rice or orzo for additional substance.