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Healthy Recipes | Wicked Thai Chicken and Rice Soup

Carol Blair
Monday 9 September 2019
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When they have it, Wicked Thai Soup has become my soup of choice at restaurants; however, making it at home has been another story.  I’ve had a couple of, “Well I’ll never make that again.” recipes in my trails.  You know those nights when everyone in the family turns up their noses.  The attempt that had lime juice and big chunks of mushrooms was.the.worst.  Ugh…Shudder…

I love everything about this soup.  It’s rich, savoury, hearty and has the most mouthwatering, slightly spicy Thai flavours.  It’s quick.  It’s easy.  It’s oh so tasty AND all the ingredients are available at my local grocery store.  I cannot wait to make it again and again and again.

This Thai Soup is a comforting explosion of flavor for days! This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!

Thai Food is my absolute favorite cuisine!  I cook Thai Food all the time and celebrate with Thai food for every special occasion (birthdays, college graduation, lung transplant anniversaries, engagement celebration).

Wicked Thai Chicken and Rice Soup

Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Serves: 4

Ingredients:

  • 1 can tomato paste (156ml or 5.5 oz)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 cups rice (cooked)
  • 3 teaspoons fresh chopped cilantro + some for garnish
  • 1 teaspoon salt
  • 1 cup half and half cream
  • 1 can coconut milk (400ml)
  • 2 tablespoons Thai red curry paste
  • 1½ teaspoons chilli garlic sauce
  • 4 cups chicken stock (I used low sodium)
  • 2 chicken breasts (cut into ½ inch cubes)
  • 2 tablespoons chopped lemongrass or lemongrass paste
  • 2 teaspoons fish sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 cups white mushrooms (chopped)
  • 1 medium onion (finley chopped)
  • 1 red pepper (diced)
  • 2 teaspoons minced garlic

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Instructions:

  1. First, If rice is not already cooked, prepare according to package directions.
  2. Second, Heat one tablespoon of olive oil in a large dutch oven on medium heat.
  3. Next, Once oil is hot, add chopped mushrooms and cook until tender and golden in colour.
  4. Remove mushrooms from the pot and set aside.
  5. Heat remaining 1 tablespoon of oil.  Add onion, red pepper and garlic.  Cook until onions are soft and translucent.
  6. Add mushrooms back to the dutch oven along with chicken stock, chicken, lemongrass, fish sauce,  Worcestershire sauce and salt.
  7. Bring mixture to a boil then lower to a simmer for 5 minutes.
  8. Reduce heat to low.  Stir in the half and half and coconut milk.  DO NOT boil after this step.
  9. Place lid on the dutch oven and allow to cook on low for an additional 5 minutes.
  10. In a small bowl, combine the Thai red curry paste, chill garlic sauce, tomato paste, water and cornstarch.  Whisk to a smooth consistently.
  11. Add curry mixture to the soup and stir until soup is slightly thickened and fragrant.
  12. Add rice and cilantro to the pot and stir to combine.  Heat for an additional 5 minutes before serving.
  13. Garnish with cilantro and serve with fresh buns or naan.


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Carol Blair

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