Delicious, creamy Wicked Thai Chicken Soup, with chicken, rice, mushrooms and vegetables, in a lightly creamy, flavour-filled Thai-inspired broth of coconut milk, Thai curry and a bit of heat. Hearty and delicious!
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, but have been remiss in not yet sharing it. 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 left-overs, 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. Once you add the rice to the soup, it starts to absorb the broth. Not an issue if you’ll be eating right away, but important to note if you will be making ahead. To make ahead, I would strongly recommend making the soup, but not adding the rice until you re-warm it for serving. As for left-overs, they will get thicker. You may find this fine (still lots of flavour, just more stew-like). If you’d like, you could thin with a bit more chicken broth and/or milk.
Wicked Thai Chicken Soup
- 2 Tbsp vegetable oil
- 1/2 cup finely chopped onion
- 1/2 inch red bell pepper, sliced into thick 2-inch strips
- 1 1/2 cups sliced mushrooms (a standard size tray package)
- 4 cups chicken stock
- 1 large chicken breasts, 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 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
Cook rice and set aside (or use left-over cooked rice). Cook chicken and set aside (I usually cut and cook off quickly in a skillet).
Heat large 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. (*Note: If making soup ahead, don't add rice until later, when you re-warm the soup to serve, as the rice will start to absorb the broth once added). Add cooked rice and cook a few more minutes to warm rice. Taste and season with salt and pepper, to taste.
Serve garnished with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.