Wicked Chicken Thai Coconut *Hot n Spicy

PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...

We've taken our ever popular Thai Coconut Prawn soup base and kicked the heat up! At the bottom of the bag you'll find our new found love! #Chilipowder

Our Wicked Chicken Thai Coconut will satisfy your taste buds!

Authentic, bold, and delicious! Thai flavors make this sweet and somewhat spicy soup irresistible!

Skip the take-out and make this at home – it’s unbelievably easy and 10000x tastier and healthier! 

Taste, Smile, Repeat!

Remember: Add Soup Base to Taste!

If you're in a rush, simply add the tub of soup to 8 cups boiling water. Bring soup back to a boil, then turn down and simmer for up to 30 minutes, stirring frequently. Al likes to add a couple cans of coconut milk at the 30 minute mark.

Add salt and pepper to taste. Enjoy with toast or baguettes!

If you have time, prepare your chicken how you like it. We like chicken breasts, but drumettes soaking in this tasty soup would take this over the top! As always, add the soup to 8 cups boiling water. Bring back to a boil and then simmer for 30 minutes. Add your chicken at the 15 minute mark, you may have to increase the temperature to keep your simmer.

At 30 minutes add your choice coconut milk and squeeze 1/2 a fresh cut lime - into your soup.

Ladle soup into bowls, with chicken pieces, fresh cilantro and coriander leaves or lemon grass sprigs. Add lime wedges to the side of each bowl! Season with salt and pepper to taste.

Camping/Bachelor/Bachelorette Version:

Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes! Our orchard fresh soup recipe answers the urgent need for convenience and nutrition without sacrificing the taste!

WICKED CHICKEN THAI in the INSTANT POT

Prep time: 10 minutes Instant Pot time:18 minutes

1) Pour the tube of soup mix into the inner pot. Add the coconut milk and prepared chicken, stir. (If desired, substitute chicken with shrimp or firm fleshed fish, add later)

2) Add 8 cups boiling water (or fill to 2/3 max – adding the rest at the end of cooking). Stir.

3) Press “Sauté”, stirring soup until it starts to bubble.

4) Press “Cancel”, put lid on, steam vent closed.

5) Press “Soup”, select 18 minutes.

Use natural release or quick release. Stir in seafood now, “Sauté” till seafood done. Add water if too thick. And garnish – yes!! Over the top for sure!!

Ingredients: 

rice, shredded sweetened coconut, yellow dahl, raisins, soup stock: (sugars (dextrose, corn syrup solids, sugar), salt, chicken fat (rosemary extract) corn flour, hydrolyzed soy protein, yeast extract, onion, celery, garlic, silicon dioxide, spices, disodium guanylate, disodium inosinate, citric acid, parsley; soup base: tomato powder, onion powder, hydrogenated palm oil, spices, tamarin, colour, disodium guanylate, disodium inosinate, slicon dioxide) herbs & spices red chili pepper 

CONTAINS: SOY, CORN, SEA FOOD