Wicked Chicken Thai
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 can coconut milk, 1 cup yoghurt, Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with fresh cilantro and
coriander leaves or lemon grass sprigs!
Soup Prep: Combine whole bag with 2 cups boiling water.
If you're in a rush, simply add this bag of soup to 2 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 can of coconut milk at the 15 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 2 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 15 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.