Can’t make it in on Tuesday’s or just want to make a bowl of Wicked Thai at home? Wicked Thai Soup: * note using uncooked chicken is better 1 1/2 lbs Chicken breast or boneless thighs chopped ( or 1.5 – 2 cups pre cooked chopped chicken) If using uncooked chicken add 1 1/2 Tbsp olive oil saute till cooked. Add: 2 tsp. Ground Ginger or 1 Tbsp fresh grated ginger 3 Garlic cloves or 1 1/2 tsp garlic powder 1 Lrg Red Pepper finely chopped 1 med Red Onion Saute till onions are translucent add: 3 Bullion cubes- chicken flavour 3 Tbsp Red Thai curry paste 1-2 tsp Fish Sauce 1/2 cup chopped cilantro or 1 TBSP cilantro paste 2 green onions chopped 1 cup sliced mushrooms Add: 1 can (13.5oz) Coconut milk or Coconut Cream.( depending on how creamy you want it) 6 cups water Add 1 1/2 – 2 cups cooked rice or add 1 cup uncooked and simmer till rice is done. Let Soup Simmer for at least 1/2 hour if adding precooked rice. * If you want more zing add 2 Tbsp lime juice, be careful not to bring soup to a rapid boil otherwise the soup will curdle. (You want it at a low simmer.) * If you would like the soup thicker you can add a cornstarch slurry to thicken up. Approx: 2 Tbsp cornstarch with 4 Tbsp water.