Description
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.
- Use chicken thighs for more richness.
- For less heat, reduce or omit chili paste.
- Can be frozen without rice for up to 2 months.
- Garnish with lime wedges and extra cilantro.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
