Wicked Thai Chicken Soup

Wicked Thai Chicken Soup

Course: Soup
Cuisine: American
Keyword: Thai chicken soup recipe, wicked Thai soup recipe like Campbell's
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Energy: 304 kcal
Author: Jennifer
A hearty chicken and rice soup, with mushrooms and vegetables, in a lightly creamy, Thai-inspired broth. 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. For left-overs, if you'd like to thin, you can add a bit more chicken broth and/or milk.
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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

  1. 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.

  2. 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.

  3. 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. 

  4. To serve, spoon some hot rice into a bowl, then spoon hot soup over-top. Serve immediately garnished with cilantro, parsley or basil leaves. 

  5. 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!