I love how this soup blends creamy coconut, warm curry, tender chicken and a gentle heat into a comforting and flavour-packed bowl. It feels indulgent yet fresh, and it always satisfies my craving for something cozy with a Thai-inspired twist.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients but delivers deep flavour: coconut milk for creaminess, red curry paste for heat, lime and cilantro for brightness and mushrooms and peppers for texture. I also appreciate how easily I can adjust the spice level and how versatile it is—great with rice or noodles.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons cooking oil (vegetable or canola)
1/2 cup onion, finely chopped
1/2 medium red bell pepper, thinly sliced
8 oz (225 g) mushrooms, sliced
4 cups chicken broth
6 oz (170 g) boneless skinless chicken breast, cut into bite-sized pieces
1 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon lemongrass paste (or use 1–2 fresh lemongrass stalks)
1 cup half-and-half cream
1/2 cup coconut milk
2 teaspoons red curry paste
1 teaspoon Sambal Oelek chili paste (or chili garlic sauce/Sriracha)
3 tablespoons tomato paste
1 tablespoon cornstarch
Juice of 1/2 lime
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
2 cups cooked rice (about 2/3 cup uncooked)
Directions
Cook the rice according to package directions. Set aside.
Heat 1 tablespoon of oil in a large pot over medium heat. Add mushrooms and cook until golden. Transfer to a bowl.
Add the remaining oil to the pot and cook the chicken until no longer pink. Remove and place with the mushrooms.
Add the onion and red pepper to the pot and cook until slightly softened. Return chicken and mushrooms to the pot and add chicken broth, fish sauce, Worcestershire sauce and lemongrass. Simmer for 5 minutes.
Add the half-and-half and coconut milk, reduce heat and simmer for 2 minutes.
In a small bowl, mix red curry paste, Sambal Oelek, tomato paste and cornstarch. Add to the pot and simmer until slightly thickened and velvety.
Remove from heat. Stir in lime juice and cilantro. Adjust seasoning with salt and pepper.
To serve, place some warm cooked rice in each bowl and ladle the hot soup overtop.
Servings And Timing
This recipe makes about 6 servings.
Prep time is about 20 minutes and cook time is around 40 minutes, for a total of about 1 hour.
Variations
Replace rice with cooked rice noodles for a noodle soup version.
Use chicken thighs for a richer, more tender result.
Make it dairy-free by substituting the half-and-half with additional coconut milk.
Reduce or omit the Sambal Oelek to keep it mild.
Add spinach or bok choy for extra vegetables.
Storage/Reheating
I store the soup and rice separately so the rice doesn’t absorb the broth. The soup keeps in the refrigerator for up to 3 days. When reheating, I warm the soup on the stovetop and add the rice just before serving to keep the texture perfect.
FAQs
How spicy is this soup?
I find it moderately spicy, but I can easily adjust the heat by adding more or less Sambal Oelek.
Can I freeze this soup?
Yes, but without the rice. I freeze only the soup, thaw it gently and serve with freshly cooked rice.
Can I use leftover cooked chicken?
Yes. If I’m using leftover chicken, I skip the step of cooking raw chicken and add it when returning the mushrooms to the pot.
Can I make it thicker?
I sometimes add an extra teaspoon of cornstarch mixed with a little broth if I want a slightly thicker consistency.
What can I serve with it?
I like to serve it with lime wedges, cilantro, or a simple salad. It also pairs well with crusty bread.
Conclusion
I love how this Wicked Thai Chicken Soup combines creamy richness, warming spice and bright fresh flavours in one comforting bowl. It’s simple enough for a weekday meal yet special enough to share. Every time I make it, it becomes a favourite all over again.
Wicked Thai Chicken Soup blends creamy coconut milk, spicy red curry, and tender chicken with mushrooms, peppers, and rice in a rich, flavourful broth. It’s a comforting, Thai-inspired dish with adjustable heat and vibrant fresh herbs.
Ingredients
2 tablespoons cooking oil (vegetable or canola)
1/2 cup onion, finely chopped
1/2 medium red bell pepper, thinly sliced
8 oz (225 g) mushrooms, sliced
4 cups chicken broth
6 oz (170 g) boneless skinless chicken breast, cut into bite-sized pieces
1 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon lemongrass paste (or 1–2 fresh stalks)
1 cup half-and-half cream
1/2 cup coconut milk
2 teaspoons red curry paste
1 teaspoon Sambal Oelek chili paste (or Sriracha)
3 tablespoons tomato paste
1 tablespoon cornstarch
Juice of 1/2 lime
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
2 cups cooked rice (about 2/3 cup uncooked)
Instructions
Cook rice according to package instructions; set aside.
In a large pot, heat 1 tablespoon oil over medium heat. Add mushrooms and cook until golden. Remove and set aside.
Add remaining oil to pot. Cook chicken until no longer pink. Remove and combine with mushrooms.
Add onion and red pepper to the pot and cook until slightly softened.
Return chicken and mushrooms to the pot. Add chicken broth, fish sauce, Worcestershire sauce, and lemongrass. Simmer for 5 minutes.
Add half-and-half and coconut milk; simmer 2 minutes more.
In a small bowl, combine curry paste, Sambal Oelek, tomato paste, and cornstarch. Stir into the pot and simmer until slightly thickened.
Remove from heat, stir in lime juice and cilantro. Season with salt and pepper.
To serve, place warm rice in bowls and ladle hot soup over the top.
Notes
Store soup and rice separately to preserve texture.
