This delicious Wicked Thai Chicken Soup combines chicken, rice, mushrooms and vegetables, in a lightly creamy Thai-inspired broth.
Is it soup weather where you are yet? It definitely is here and I’m loving it! It is possibly the perfect time of year here, with still pleasant temperatures during the day, but cooling off at night. Ideal soup weather.
This soup is one I have been enjoying for years. It’s hearty and flavourful, featuring wonderful Thai flavours, which are a favourite of mine. With the chicken and rice, it’s also hearty enough to satisfy as a dinner soup.
This soup starts with cooked chicken and cooked rice, so needless to say, if you happen to have either of those in your fridge as leftovers, you are ahead of the game. Even if you don’t, the soup comes together quickly. I usually make the rice ahead and refrigerate, then make the soup quickly at dinner time. If I don’t have cooked chicken already, I simply dice up a chicken breast and quickly cook it up in a skillet as I start the soup.
Cook’s Notes for Wicked Thai Chicken Soup
One important note about this soup! You don’t want to combine the soup with the rice until right before you will be eating it. If you’re cooking rice at the same time you are making the soup, simply spoon some warm rice into a bowl and spoon the hot soup overtop. If you are starting with leftover rice, simply warm slightly before adding to bowl and spooning the hot soup over top.
Likewise, if you have leftover soup and rice, refrigerate separately. To reheat, you can add the rice to the soup to reheat, as long as you will be consuming right away.
The reason for this? The rice soaks up the soup as it sits, resulting in a bowl of rice instead of a bowl of soup.
Start with leftover cooked chicken (or chicken from a rotisserie chicken) and/or leftover cooked rice to make this soup even more quickly!
Change it Up! Use Asian noodles instead of rice. Simply soak/cook any Asian noodle and add some to the bowl before spooning over the hot soup.
Wicked Thai Chicken Soup
Ingredients
- 2 Tbsp vegetable oil
- 1/2 cup onion finely chopped
- 1/2 red bell pepper sliced into thin 2-inch strips
- 1 1/2 cups sliced mushrooms (a standard 8 oz. size tray package)
- 4 cups chicken broth
- 1 large chicken breast cooked, then diced or cut into bite-sized pieces
- 1 tsp fish sauce
- 1 tsp Worcestershire sauce
- 1 cup half and half (10%) cream
- 1/2 cup coconut milk (1 small can or if using a large can stir coconut milk first, then measure out)
- 2 tsp red curry paste
- 1 tsp Sambal Oelek chili paste (or Asian Garlic Chili Paste/Sriracha as an alternative but you may need less)
- 3 Tbsp tomato paste to taste
- 1 Tbsp cornstarch
- 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)
- leaves Fresh cilantro parsley or basil shredded for garnish
Instructions
-
Start rice cooking. If cooking chicken, cut in half lengthwise to make thinner pieces and cook in a skillet over medium heat until cooked through. Remove to cool slightly, then dice. Set aside.
-
Heat large soup pot or Dutch oven over medium heat. Add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In the same pot, add remaining 1 Tbsp. oil and heat. Add onion and red pepper, and saute just until softened. Return mushrooms to pot. Add broth and cooked chicken and heat through. Add fish sauce 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, combine curry paste, Sambal Oelek, tomato paste and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens slightly and has a velvety appearance. Taste and season with salt and pepper, as needed.
-
To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley or basil leaves.
-
Store any leftover rice and soup separately, as the rice will soak up all the soup broth if store together.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
More Soup Recipes from the Seasons and Suppers Archives
Cooked a double batch for the Soup Club at work today. Turned out really nice.
So glad to hear, Dale! Thanks :)
This was absolutely amazing! I wish I had doubled the recipe! I didn’t use cream. I used a can of coconut milk instead.
Glad you enjoyed it :) Thanks!
It isn’t soup weather as far as our area of Florida goes but who cares when you can enjoy a soup this good. It is always soup weather!
I’m jealous of your not-soup weather, but glad you get to enjoy soup, anyway :) Thanks!
I am wondering if this soup freezes well?
Hi Cathy, as long as you freeze the soup separate from the rice, you should be good :)
This was delicious! Subbed some sauteed ground turkey instead of the chicken and used 1 TB more of fish sauce. Everyone loved it and had seconds. Glad I made a double batch!! Thanks Jennifer. :)
Thanks Maria! So glad you enjoyed it :)
This soup looks, and sounds amazing!!! Approximately how much chicken (by oz or grams) did you use, I have thighs in the fridge, and I’m dieing to make this soup!!
Hi Linda! Somewhere around 10-oz is probably good. Doesn’t need to be exact. Just depends on how much chicken you want in your soup :)
This sounds and looks wickedly delicious!
Thanks so much, Chris :)
So up my alley Jennifer! We enjoy soup a few times a week for dinner during the fall and winter months, and we love this one! I’ve made this one before and it got rave reviews!
This is so up my alley, I love all those powerful Thai flavors! I have a little section of my fridge devoted to my Thai sauces, so I’m set to make this soup, and it’s just the perfect warmup for a chilly fall day :)
Thanks Sue and yes, I keep my fridge well stocked too, as Thai is one of my favourites, too!
I just love the name of this soup, Jennifer! And anything with that chili paste gets my attention (love the spice). It’s cold and raining here today so this would be perfect :)
Thanks Dawn! If you like Thai red curry, you will love this soup, for sure :)
Another outstanding soup recipe Jennifer – so pretty and no doubt delicious. It’s getting cold now and soup is all I want to eat. Bet the flavor is wonderful!
Thanks so much, Tricia :) We saw our first snow flakes falling from the sky for a few minutes yesterday. Definitely soup season here!
Jennifer–you were kind enough to help me with the brand of curry pastes you use and I am so grateful. This recipe calls for fish sauce. Is there a particular one you use that you can recommend for me. Thanks.
I had to go and check my cupboard, but I find that my fish sauce currently is Thai Kitchen brand as well. I don’t really have any brand loyalty when it comes to fish sauce. I live in a small town, so I go with what’s on the shelf and around here, that’s almost always Thai Kitchen. Again, you might have more options if you are close to an Asian grocer. You will only use a bit at a time, so it will last a while :)
Made this tonight for my wife and I.
Added a green pepper as well as red – just because I wanted to use it up. And also sautéed the chicken with a TSP of sesame oil and a TSP of honey and salt and pepper to impart it some flavour. Delicious.
Sounds perfect Ken and so glad you enjoyed this soup! Thanks :)
Thanks for a great recipe Jennifer – made it verbatim except added a tiny bit of sugar to taste at the very end.
Thanks Nick and glad you enjoyed this! One of my favourite soups :)
Considering winter has had a variety of weather, soup can be any time. Even though my palate takes a few minutes to adjust to the “heat”, I like dishes with interesting taste. And your soup did not disappoint. It was easy to prepare and very tasty. Chose to add the rice to the bottom of the bowl rather than adding it to the soup.
Thanks Irene and glad you enjoyed it. I make it with the rice in the bowl, too, since I like left-overs :)
I’ve just moved to Florida from New England so with weather is still hot but I don’t care…I’m making your soup. It sounds great.
Thanks so much, Karen. Enjoy! :)
It is not quite soup weather here, but that is not stopping me from making all the soup recipes ;) This looks so tasty!
Thanks Cathleen :)
This is totally my kind of soup and even though it’s still 105 degrees down here in South Florida I’m still moving ahead with soup season darn it! Thanks for sharing this delicious recipe ~ Cheers:)
Thanks Stephanie. It’s worth cranking up the AC for :)
Hi. I do not comment on sites but I have to say thank you for the wicked Thai soup recipe. I used to buy this at Loblaws takeout for lunch. Also was able to buy it-from Sysco in large bag from a friend that worked at Sysco(Peterborough). Also my daughter had asked me to make Chelsea buns just like the ones we used to get from Hyserts in Bancroft. I made these and she and everyone else loved them. Fond memories. Am making them tomorrow as I am going to visit her. Enjoy your blog.
You are most welcome Sherry. Enjoy the soup :) And thanks for commenting!
I love these Thai flavors, the perfect soup for chilly fall nights!
Thanks Laura :)
It wasn’t soup weather here until about 3 days ago. And now – BOOM! Chilly air is here! As much as I miss summer, I’m loving the change in the air. And I’m so happy for soup season – probably my favorite thing to make!
Same Liz. We live on soup!
Wow Jennifer, I can tell this soup is going to be a fall/winter favorite at our house! Spicy and flavorful, just the way I like it!
Thanks Mary Ann. I think you will love this one :)
This soup looks packed with flavor. I am with you Jennifer – I love this time of year and soups are some of my favorite fall meals. Give me a chunk of bread and a bowl of hot soup – heavenly!
Thanks Tricia. And yes .. must have bread! :)
Had this in a local cafe last week and came home and found your recipe on my favourite food blog. Yours is so yummy! It has been raining here for 2 days solid so this was perfect for our supper this evening. Keep them coming…. ;)
So glad to hear! Thanks :)