Creative Culinary Solutions

Chicken Thai Diablo Soup

Name: Chicken Thai Diablo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 375 mL (1-1/2 cup) of rice, cooked30 mL (2 tbsp) of vegetable oil375 mL (1-1/2 cup) of cremini mushrooms, sliced125 mL (1/2 cup) of onion, finely chopped125 mL (1/2 cup) of red bell pepper, diced1 L (4 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced3 chicken breasts, diced40 mL (8 tsp) of lemongrass paste15 mL (1 tbsp) of 5 mL (1 tsp) of fish sauce5 mL (1 tsp) of Worcestershire sauce125 mL (1/2 cup) of coconut milk250 mL (1 cup) of half and half cream10 mL (2 tsp) of red curry paste7 mL (1-1/2 tsp) of Sambal oelek45 mL (3 tbsp) of tomato paste30 mL (2 tbsp) of water15 mL (1 tbsp) of corn starch

Bring the flavors of Thailand to your menu with this delicious and comforting Chicken Thai Diablo Soup.

Difficulty:	15/20
Yield serving:	8
Preparation time:	10 minutes
Cooking time:	30 minutes

Difficulty

15/20

Yield serving

Preparation time

10 minutes

Cooking time

30 minutes

Ingredients

375 mL (1-1/2 cup) of rice, cooked
30 mL (2 tbsp) of vegetable oil
375 mL (1-1/2 cup) of cremini mushrooms, sliced
125 mL (1/2 cup) of onion, finely chopped
125 mL (1/2 cup) of red bell pepper, diced
1 L (4 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
3 chicken breasts, diced
40 mL (8 tsp) of lemongrass paste
15 mL (1 tbsp) of
5 mL (1 tsp) of fish sauce
5 mL (1 tsp) of Worcestershire sauce
125 mL (1/2 cup) of coconut milk
250 mL (1 cup) of half and half cream
10 mL (2 tsp) of red curry paste
7 mL (1-1/2 tsp) of Sambal oelek
45 mL (3 tbsp) of tomato paste
30 mL (2 tbsp) of water
15 mL (1 tbsp) of corn starch

Preparation

Cook rice and set aside.
Add 1 tbsp of vegetable oil in a large sauce pan or dutch oven over medium heat, sauté mushrooms until golden, and set aside in a bowl.
In the same pot, add remaining vegetable oil, add onion and red pepper, and cook until softened. Return mushrooms to pot with onion and red pepper.
Add broth, chicken, and heat through. Add lemongrass paste, Thai Booster, fish sauce, and Worcestershire sauce and let simmer for 5 min.
Add coconut milk and cream, turn heat to low, cover, and let simmer for 2 minutes.
In a small bowl, add curry paste, sambal oelek, tomato paste, water and cornstarch and mix well. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance.
Add cooked rice, cover and let simmer for 5 minutes.
Pour soup into bowls and garnish with cilantro, parsley or basil leaves.

Garnish the bowls with fresh cilantro, parsley, or basil leaves.