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
Ingredients
- 2 Tbsp vegetable oil
- 1/2 cup onion finely chopped
- 1/2 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 breast 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
Instructions
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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).
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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.
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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.
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Serve garnished with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.
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 :)
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 :)
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!
I love these Thai flavors, the perfect soup for chilly fall nights!
Thanks Laura :)
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!
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 :)
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 :)
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! :)
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 :)
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 :)
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 :)
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 :)