A delicious Thai chicken soup, with rice and mushrooms, all in a lightly creamy Thai flavoured red curry broth. A deliciously different chicken and rice soup!
2Tablespoonscooking oil, such as vegetable or canola oil
1/2cuponion, finely chopped
1/2mediumred bell pepper, cored and seeded then sliced into thin 2-inch strips
8ozmushrooms, white or cremini recommended
4cupschicken broth
6ozchicken breast, diced or cut into bite-sized pieces
1teaspoonfish sauce
1teaspoonWorcestershire sauce
1teaspoonlemongrass paste, or 1-2 stalks lemongrass, optional
1cuphalf and half (10%) cream, or use 1 cup more coconut milk instead
1/2cupcoconut milk, 1 small can or if using a large can stir coconut milk first, then measure out
2teaspoonsred curry paste
1teaspoonSambal Oelek chili paste, or Asian Garlic Chili Paste/Sriracha
3Tablespoonstomato paste
1Tablespooncornstarch
To finish soup:
2cupscooked rice, long grain white, basmati or brown rice or try a mix of long grain with wild rice for some added texture
Salt and freshly ground pepper
For garnish:
Fresh cilantro, parsley or basil, chopped
Lime wedges, for drizzling
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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. *You can cook the rice ahead and refrigerate or you can use left-over cooked rice.
Heat a 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 another 1 Tbsp. oil and heat. Add the chicken and cook, stirring, until no longer pink. Remove chicken to the plate 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 broth and heat through. Add the fish sauce, Worcestershire sauce and lemongrass paste (if using) 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 the soup 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 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 store together.
Notes
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.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!