Sopa tailandesa de pollo picante

Ingredientes

• 2 Tablespoons cooking oil (such as vegetable or canola oil, DIVIDED)
• 1/2 cup onion (finely chopped)
• 1/2 medium red bell pepper (cored and seeded then sliced into thin 2-inch strips)
• 8 oz sliced mushrooms (white or cremini recommended)
• 4 cups chicken broth
• 6 oz chicken breast (diced or cut into bite-sized pieces *see Note 1 below)
• 1 teaspoon fish sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemongrass paste (or 1-2 stalks lemongrass, optional)
• 1 cup half and half (10%) cream (or use 1 cup more coconut milk instead)
• 1/2 cup coconut milk (1 small can or if using a large can stir coconut milk first, then measure out)
• 2 teaspoons red curry paste
• 1 teaspoon Sambal Oelek chili paste (or Asian Garlic Chili Paste/Sriracha)
• 3 Tablespoons tomato paste
• 1 Tablespoon cornstarch
• Juice of 1/2 lime
• 1/4 cup fresh cilantro (chopped)
• Salt and freshly ground pepper
• 2 cups cooked rice (long grain white, basmati or brown rice or try a mix of long grain with wild rice for some added texture)
• Additional fresh cilantro (parsley or basil, chopped)
• Lime wedges (for drizzling)

Preparación

1. 1

   Make this soup as Wicked (or not), as you like! If you love bold flavours, go ahead and add more of the lemongrass, curry paste and Sambal etc., to your taste preference. If you don't want any heat, simply omit the Sambal altogether. Don't forget to taste and add salt at the end of cooking, as needed, to really bring out all the great flavours.

2. 2

   Start the rice cooking. For 2 cups of cooked rice, you should start with 2/3 cup raw rice cooked with 1 1/3 cups of water. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.

3. 3

   Start the soup by heating a large soup pot or Dutch oven over medium heat. Add 1 Tablespoon of cooking oil to the pot. When hot, add the mushrooms and cook, stirring regularly, until golden and tender. Remove the mushrooms to a bowl. In the same pot, add another 1 Tablespoon of cooking oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove the chicken to the bowl with the mushrooms. Add a splash more oil, if needed. Add the onion and red pepper, and cook, stirring, just until softened. Return the mushrooms and chicken to the pot. Add the chicken broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) and simmer 5 minutes. Add the cream and coconut milk, reduce the heat to medium-low, then cover and simmer the soup for about 2 minutes.

4. 4

   Meanwhile, in a small bowl, combine the curry paste, Sambal Oelek, tomato paste and cornstarch and mix until incorporated. Stir into the soup until well combined. Simmer the soup, stirring regularly until the soup thickens slightly and has a velvety appearance. Finish the soup with the lime juice and chopped cilantro. Taste the soup and season with salt and pepper, as needed.

5. 5

   Tip! If you plan to eat the entire pot of soup right away, you can add the cooked rice directly to the soup pot. If you hope or plan for leftovers, keep the soup and rice separate. Spoon some hot cooked rice into the serving bowls then ladle the hot soup over the top. Store the leftover soup and cooked rice separately in the refrigerator for up to 3 days, combining them only when reheating and eating immediately.

6. 6

   To serve, spoon some hot rice into a bowl, then spoon hot soup over the top. Serve immediately, garnished with cilantro, parsley or basil leaves and lime wedges to add a drizzle of fresh lime juice to the soup.

7. 7

   Store any leftover rice and soup separately, as the rice will soak up all the soup broth if stored together.