Wicked Thai Chicken Soup is a delicious stovetop Thai chicken and rice soup, with plenty of mushrooms and a lightly creamy, red curry‑flavoured broth. It’s a cozy, one‑pot chicken and rice soup that brings just enough “wicked” heat, but is easy to tailor to suit everyone at the table.

Wicked Thai chicken soup in serving bowl.

Thai red curry chicken soup: at a glance

  • A quick, one‑pot stovetop soup that’s ready in about an hour, with sautéed mushrooms, chicken, and aromatics spooned over rice for maximum flavour and texture.
  • A creamy, coconut‑forward broth enriched with cream and Thai red curry paste, with a velvety texture and as little or as much “wicked” heat as you like.
  • Generously filled with chicken, mushrooms, and rice, making this a satisfying dinner soup that doesn’t need slow cooking or special equipment.
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Ingredients and substitutions

A few notes about the key ingredients …

Chicken – I generally use boneless chicken breasts, though boneless skinless chicken thighs are fine here, too.

If you happen to have left-over cooked chicken, you can certainly use that and skip the step of cooking the chicken ahead and simply add it to the soup when returning the mushrooms to the pan.

Finally, you can make this soup easily by using cooked rotisserie chicken. For rotisserie chicken, remove skin and bones, then cut the meat into bite-sized pieces rather than shredding. This helps it hold its texture in the hot broth instead of dissolving. Add rotisserie chicken near the end of the cooking time—after the broth, curry mixture, coconut milk, and cream have simmered and thickened—so it warms through without overcooking.

Lemongrass or lemongrass paste – look for lemongrass paste in a tube, generally in the produce section. Fresh lemongrass stalks or frozen pre-cut lemongrass show up reliably in Asian grocery stores and sometimes in mainstream grocery stores, often in the produce section.

Fish sauce – Look for brands with short ingredient lists (anchovy, salt, water); these give cleaner, less harsh flavor in the broth.

Half and half cream – this is 10% b.f. cream. You can substitute milk, but your soup will be less creamy. For a non-dairy soup, replace the cream with more coconut milk.

Coconut milk – I like to use regular coconut milk for the creaminess and thickness, but lite will work here as well. A small can is perfect, but if you need to open a large can, be sure to stir well before measuring. The remaining coconut milk can be frozen for another use.

Thai red curry paste – I prefer red curry paste in this soup. If you only have green or yellow, you can use, though the flavour profile will be a bit different. Brands like Maesri or Aroy-D give more depth than generic “red curry” sauces. Check Asian markets or the international aisle of larger grocers.

Sambal oelek – this is the spicy Asian Chili sauce that is largely responsible for the “Wicked” part of this soup. It packs a punch, so use to taste or omit if you don’t want any heat. Asian Chili Garlic Sauce is a good substitute or even Sriracha.

Rice – any cooked rice is fine here, but I find classic long-grain rice tends to work best. Basmati or Jasmine should also work well.

How to make wicked Thai chicken soup: step-by-step

This is a visual summary of the steps to make this recipe on the stovetop. Scroll down for the complete list of ingredients and instructions in the Recipe Card below when making the recipe.

Cooking mushrooms in the soup pot.
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Cooked mushrooms removed to a bowl.
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Cooking chicken in the soup pot.
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  1. Start the soup by browning the mushrooms in the soup pot.
  2. When cooked, remove the mushrooms to a bowl.
  3. In the same pot, cook the chicken. Remove the chicken the to bowl with the mushrooms.
Cooking the peppers and onion in the soup pot.
4
Returning the chicken and mushrooms to the soup pot.
5
Adding the chicken broth to the soup pot.
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  1. In the same pot, soften the bell pepper and onion.
  2. Return the mushrooms and cooked chicken to the soup pot.
  3. Add the chicken broth to the soup.
Adding the coconut milk and cream to the soup pot.
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Adding the tomato paste mixture to the soup pot.
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Finished wicked Thai soup in the soup pot.
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  1. Add the coconut milk and cream to the soup, cover and let simmer briefly.
  2. Add the tomato paste mixture to the soup and stir well to combine. Simmer briefly to thicken the soup.
  3. Finish the soup with lime juice and fresh cilantro.

How to make wicked Thai chicken soup: video

Recipe tips!

  • 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. The rice in the soup soaks up the soup broth like nobody’s business :) If you expect to eat the entire pot of soup right away, you can certainly add the cooked rice directly to the soup pot. If you hope or plan for leftovers, you’re best to add the cooked rice to the soup bowl and ladle the soup over-top.
  • Adding the rice to the bowl and spooning the soup over the top also means you can add as much or as little rice to the soup as you like!
  • You can make this soup as wicked or as not as you like. Simply increase the Sambal Oelek for a spicier soup.
  • Store the remaining soup and cooked rice separately in the refrigerator for up to 3 days and combine as needed to serve.

Wicked Thai chicken soup troubleshooting

Rice-related issues:

  • Soup too thick or “all soaked up”: This happens when the rice sits in the broth; thin with extra chicken broth or coconut milk, and add fresh lime juice to brighten the flavors again.
  • Mushy rice: Always add cooked rice to individual bowls just before serving and keep rice separate when storing leftovers.

Flavor and texture issues:

  • Soup too spicy: Reduce or omit the Sambal Oelek next time; for a batch that’s already too hot, add more coconut milk or cream to mellow the heat.
  • Soup lacks flavor or seems “flat”: Make sure you’ve added enough fish sauce, lime juice, and salt; a small extra splash of fish sauce and squeeze of lime usually fixes a dull broth.
  • Curdled or separated broth after reheating: Reheat gently over low to medium-low heat and avoid boiling once the cream and coconut milk are added. Whisk in a bit more cream or coconut milk if the texture looks slightly broken.

Adjusting Spiciness for Different Family Members

To make the soup milder:

  • Reduce or omit the Sambal Oelek/Asian chili paste in the curry-tomato mixture, then taste after simmering and only add more if needed; Sambal is the biggest driver of heat in this recipe.
  • If you’ve gone too hot, stir in extra coconut milk or cream and a small splash of brown sugar; both fat and a touch of sweetness help soften perceived heat without completely dulling the flavor.

To make the soup spicier:

  • Increase Sambal Oelek and red curry paste in small increments, tasting between additions; adding more paste at the end preserves brightness and chili aroma.
  • Offer chopped fresh Thai chilies, chili oil, or extra Sambal at the table so heat-seekers can customize their bowls while more sensitive eaters keep theirs milder.

Side dishes to serve with Thai chicken soup

Fresh, light sides that match the Thai flavors:

  • Simple cucumber salad with lime, fish sauce, a little sugar, and herbs like cilantro or mint; this adds crunch and acidity next to your creamy soup.
  • Thai‑style lettuce cups with ground chicken or turkey, flavored with lime juice, fish sauce, and chilies, are frequently recommended as a side for Thai soups and make the meal more substantial.
  • Soft bread rolls or flatbread (naan) or sub rolls for dipping pair well with rich, coconut-based soups.
Wicked Thai chicken soup in serving bowl.

Wicked Thai chicken soup FAQ

Can you freeze this creamy Thai chicken soup?

Because this soup contains cream, coconut milk, and rice, the fully finished soup can change texture and thicken if frozen and thawed. For best results, freeze the soup base without rice and, if possible, without the cream; stir in cream and freshly cooked rice after reheating.

Can you make this Thai chicken soup ahead?

Yes, you can make this soup ahead. Cook the soup completely, but store the broth and cooked rice separately in the fridge for up to 3 days, combining only when reheating and serving. For meal prep, portion the soup base into containers, then keep cooked rice in a separate container so it doesn’t absorb all the broth.

Can I make this in an Instant Pot or Slow Cooker?

Many readers have successfully adapted this recipe, but I haven’t fully tested pressure cooker or slow cooker timing, so I recommend using the stovetop method for best, reliably creamy results.

Can I use light coconut milk or leave out the cream to make this soup lighter?

Yes, you can use a full can of light coconut milk and omit the cream, though it will produce a thinner soup.

Can I use the whole can of coconut milk and skip the cream?

Yes, simply add the whole can of coconut milk (1 1/2 cups) and omit the cream.

How do I reheat the soup?

Reheat gently over low to medium-low heat and avoid boiling once the cream and coconut milk are added. Whisk in a bit more cream or coconut milk if the texture looks slightly broken. The rice can be heated in the microwave.

What is the best way to reheat the rice?

The easiest method to reheat rice is the microwave. Place one ice cube on top of a microwave-safe bowl of rice before heating in the microwave for about one minute. The ice cube won’t actually melt! Instead, it produces steam to reheat the rice perfectly. Just be sure to toss the ice cube before you eat! Alternatively, heat the rice in a covered saucepan over low heat, adding a Tablespoon or two of water to the saucepan to create some steam.

Variations

Change it Up! Use Asian rice noodles instead of rice. Simply soak or cook any Asian rice noodle and add some to the bowl before spooning over the hot soup.

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Wicked Thai chicken soup in serving bowl.

Get the Recipe: Wicked Thai Chicken Soup

A delicious Thai chicken and rice soup, with mushrooms and a lightly creamy Thai curry broth. A bit of spice brings the wicked to this soup.
4.98 stars from 43 ratings
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 servings

Ingredients

  • 2 Tablespoons cooking oil, such as vegetable or canola oil, DIVIDED
  • 1/2 cup onion, finely chopped
  • 1/2 medium red bell pepper, cored and seeded then sliced into thin 2-inch strips
  • 8 oz sliced mushrooms, white or cremini recommended
  • 4 cups chicken broth
  • 6 oz chicken breast, diced or cut into bite-sized pieces *see Note 1 below
  • 1 teaspoon fish sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemongrass paste, or 1-2 stalks lemongrass, optional
  • 1 cup half and half (10%) cream, or use 1 cup more coconut milk instead
  • 1/2 cup coconut milk, 1 small can or if using a large can stir coconut milk first, then measure out
  • 2 teaspoons red curry paste
  • 1 teaspoon Sambal Oelek chili paste, or Asian Garlic Chili Paste/Sriracha
  • 3 Tablespoons tomato paste
  • 1 Tablespoon cornstarch

To finish soup:

  • Juice of 1/2 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and freshly ground pepper
  • 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

For garnish:

  • Additional fresh cilantro, parsley or basil, chopped
  • Lime wedges, for drizzling

Instructions
 

  • Make this soup as Wicked (or not), as you like! If you love bold flavours, go ahead and add more of the lemongrass, curry paste and Sambal etc., to your taste preference.
    If you don't want any heat, simply omit the Sambal altogether. Don't forget to taste and add salt at the end of cooking, as needed, to really bring out all the great flavours.
  • Start the rice cooking. For 2 cups of cooked rice, you should start with 2/3 cup raw rice cooked with 1 1/3 cups of water. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.
  • Start the soup by heating a large soup pot or Dutch oven over medium heat. Add 1 Tablespoon of cooking oil to the pot. When hot, add the mushrooms and cook, stirring regularly, until golden and tender. Remove the mushrooms to a bowl. In the same pot, add another 1 Tablespoon of cooking oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove the chicken to the bowl with the mushrooms. Add a splash more oil, if needed. Add the onion and red pepper, and cook, stirring, just until softened. Return the mushrooms and chicken to the pot. Add the chicken broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) and simmer 5 minutes. Add the cream and coconut milk, reduce the heat to medium-low, then cover and simmer the soup for about 2 minutes.
  • Meanwhile, in a small bowl, combine the curry paste, Sambal Oelek, tomato paste and cornstarch and mix until incorporated. Stir into the soup until well combined. Simmer the soup, stirring regularly until the soup thickens slightly and has a velvety appearance. Finish the soup with the lime juice and chopped cilantro. Taste the soup and season with salt and pepper, as needed. 
  • Tip! If you plan to eat the entire pot of soup right away, you can add the cooked rice directly to the soup pot. If you hope or plan for leftovers, keep the soup and rice separate. Spoon some hot cooked rice into the serving bowls then ladle the hot soup over the top. Store the leftover soup and cooked rice separately in the refrigerator for up to 3 days, combining them only when reheating and eating immediately.
  • To serve, spoon some hot rice into a bowl, then spoon hot soup over the top. Serve immediately, garnished with cilantro, parsley or basil leaves and lime wedges to add a drizzle of fresh lime juice to the soup.
  • Store any leftover rice and soup separately, as the rice will soak up all the soup broth if stored together. 

Notes

Note 1: You could also use boneless chicken thighs. Alternately, you can use cooked chicken, either leftover or rotisserie chicken and skip cooking the chicken.
If making the soup ahead, don’t add the rice until you re-warm the soup for serving, as it will begin to absorb the broth and thicken the soup. 
Change up this soup by using cooked rice noodles instead of rice.
Be sure to read the information above this Recipe Card, for more tips, options, substitutions and variations for this recipe!

Watch how to make it

Cuisine: American, Canadian
Course: Soup
Author: Jennifer Maloney
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Serving: 1serving, Calories: 265kcal, Carbohydrates: 25g, Protein: 14g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 32mg, Sodium: 277mg, Potassium: 565mg, Fiber: 1g, Sugar: 5g, Vitamin A: 847IU, Vitamin C: 17mg, Calcium: 68mg, Iron: 1mg
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