Appetizers / Soups / Salads

Wicked Thai Soup - Shannalee's version of UofA hospital favourite is for Lunch.

Wicked Thai Soup - Shannalee's version of UofA hospital favourite takes 30 minutes to prepare.

Wicked Thai Soup - Shannalee's version of UofA hospital favourite takes 30 minutes to cook.

Wicked Thai Soup - Shannalee's version of UofA hospital favourite makes 6 servings.

The ingredients for Wicked Thai Soup - Shannalee's version of UofA hospital favourite are:

2 Tbsp Canola Oil
1/2 cup Onions, chopped
1/2 cup Red Bell Pepper, chopped
1 1/2 cups Mushrooms, pieces or slices
4 cups Chicken stock
2 cooked, boneless, skinless chicken breasts, chopped
2 Tbsp Lemon grass
1 tsp Worcestershire Sauce
1 cup Half and Half Cream
1/2 cup Coconut milk
2 tsp Thai Red Curry Paste
2 tsp Sambal Olek Chili paste
1 Tbsp Cornstarch
2 cups White Rice, long grain, cooked
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced or shredded
kaffir or lime leaves, not sure of amount

Here is how you make Wicked Thai Soup - Shannalee's version of UofA hospital favourite:

Cook rice and set aside (or use left-over cooked rice). Heat large saucepan or Dutch oven over medium heat and add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In same pot, add remaining 1 Tbsp. oil and heat. Add onion, red pepper, carrot and celery, and saute just until softened. Return mushrooms to pot. Add broth and chicken and heat through. Add lemon grass paste, fish sauce, lime leaves and Worcestershire sauce and simmer 5 minutes. Add cream and coconut milk, turn heat to low, then cover and simmer 2 minutes. In a small bowl, add curry paste, Sambal Oelek, 2 Tbsp. water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper, to taste. (You can also add more curry paste and/or Sambal Oelek to taste at this point, as well). Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.Serving Size: Possibly makes 6 - 1 1/2 cup bowlsNumber of Servings: 6Recipe submitted by SparkPeople user SHANNALEEG.

The nutritional information for Wicked Thai Soup - Shannalee's version of UofA hospital favourite is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 319.1

• Total Fat: 15.6 g
• Cholesterol: 37.3 mg
• Sodium: 403.8 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 1.4 g
• Protein: 14.3 g

Wicked Thai Soup - Shannalee's version of UofA hospital favourite is Asian cuisine.