Creamy Thai Chicken and Rice Soup
Vibrant Thai curry based soup filled with tender chicken, wild rice, and veggies. Topped with fresh cilantro and lime!
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!
Notes
You can substitute 1 1/2 cups of heavy cream or half and half for the coconut milk.
If you do not like heat or have family that are sensitive to spicy foods, omit the chili sauce.
Chicken - you can use boneless breasts, thighs, or tenderloins for this recipe. Or substitute 1 lb. of rotisserie chicken, shredded.
Tried this recipe?Let us know how it was!