We are at that crazy time of the year when Mother Nature can’t decide if it should be spring or if we should hold onto winter just a bit longer. One day is 60°F and the next is 29°F. It makes me want comfort food and fresh spring dishes all at the same time!
My solution was to make this delicious Creamy Thai Chicken and Rice Soup! It has that comfort factor but also those bright pops of flavor with the cilantro and lime!
The Inspiration:
The original inspiration came from a professional conference I attended a few weeks ago. The catering staff prepared a lovely lunch buffet with a variety of fresh salads, savory sandwiches, and fragrant soups. One of the soups was a Thai Chicken Soup and when I inquired about the recipe, I was told they didn’t have it. So, I researched several recipes and created my own version, adding some of my favorite staples of Thai cooking. I wanted the creamy coconut milk and the red curry as well as the heat of the Sambal Oelek. And I love fresh cilantro and lime to bring out those Thai flavors!
I hope you try this recipe soon! You can have it on the table in less than an hour and it tastes like you spent all day cooking. It’s a fun, delicious change from a traditional chicken and rice soup!
How to Make Creamy Thai Chicken and Rice Soup
Prepare rice according to package directions.
In a large stockpot, heat 1 Tbsp. of the olive oil over medium heat. Sauté mushrooms until golden and tender, about 3-5 minutes.Add the onion, red bell pepper, garlic, ginger, and lemongrass. Sauté for an additional 2-3 minutes until vegetables have softened. Remove and set aside.
Add the other 1 Tbsp. olive oil and diced chicken. Sauté for 3-4 minutes until mostly cooked through. Add the vegetables back in. Pour in the chicken broth, fish sauce, and cooked rice. Bring back to a boil, then reduce heat and simmer for 10 minutes.
Add the coconut milk and simmer for another 2-3 minutes.
In a small bowl, combine the red curry paste, tomato paste, cornstarch, and Sambal Oelek chili sauce until well combined. Stir into the soup. Simmer until well combined and the soup gets a little glossy and thickens slightly.Taste and season with salt and pepper as needed.
To serve:
Garnish each bowl of soup with fresh cilantro and a lime wedge. Squeeze the fresh lime juice over the soup before eating.
Enjoy!
Creamy Thai Chicken and Rice Soup
Ingredients
Ingredients:
- 2 Tbsp. olive oil
- 8 oz. mushrooms cleaned and sliced
- ½ cup onion chopped
- 1 cup red bell pepper finely diced
- 2 Tbsp. garlic minced
- 1 tsp. ginger minced
- 1 tsp. lemongrass paste optional
- 1 lb. boneless chicken diced into bite size pieces
- 4 cups chicken broth low-sodium
- 1 Tbsp. fish sauce or 2 tsp. Worcestershire sauce
- 1 13 oz. can full-fat coconut milk
- 1 Tbsp. red curry paste
- 3 Tbsp. tomato paste
- 1 Tbsp. cornstarch
- 1-3 tsp. Sambal Oelek chili sauce or sriracha to taste and heat preference
- 2 cups cooked rice I prefer wild rice blend or brown rice
- Salt and pepper to taste
Instructions
Instructions:
- Prepare rice according to package directions.
- In a large stockpot, heat 1 Tbsp. of the olive oil over medium heat. Sauté mushrooms until golden and tender, about 3-5 minutes.Add the onion, red bell pepper, garlic, ginger, and lemongrass. Sauté for an additional 2-3 minutes until vegetables have softened. Remove and set aside.
- Add the other 1 Tbsp. olive oil and diced chicken. Sauté for 3-4 minutes until mostly cooked through. Add the vegetables back in. Pour in the chicken broth, fish sauce, and cooked rice. Bring back to a boil, then reduce heat and simmer for 10 minutes.
- Add the coconut milk and simmer for another 2-3 minutes.
- In a small bowl, combine the red curry paste, tomato paste, cornstarch, and Sambal Oelek chili sauce until well combined. Stir into the soup. Simmer until well combined and the soup gets a little glossy and thickens slightly.Taste and season with salt and pepper as needed.
To serve:
- Garnish each bowl of soup with fresh cilantro and a lime wedge. Squeeze the fresh lime juice over the soup before eating.
- Enjoy!