Wicked Thai Chicken Soup

Ingredients

• 2 tablespoons (30 ml), dividedcooking oil, such as vegetable or rapeseed oil
• ½ cup (about 75 g)onion, finely chopped
• ½ mediumred pepper, cored, deseeded and cut into thin strips about 5 cm long
• 225 g (8 oz)sliced white or chestnut mushrooms
• 950 ml (4 cups)chicken stock
• 170 g (6 oz)chicken breast, diced into bite-sized pieces
• 1 teaspoon (5 ml)fish sauce
• 1 teaspoon (5 ml)Worcestershire sauce
• 1 teaspoon (5 ml)lemongrass paste, or 1–2 lemongrass stalks (optional)
• 240 ml (1 cup)single cream (10% fat), or use an additional 240 ml coconut milk
• 120 ml (½ cup)coconut milk
• 2 teaspoons (10 ml)red curry paste
• 1 teaspoon (5 ml)Sambal Oelek chilli paste, Asian garlic chilli paste or sriracha
• 3 tablespoons (45 ml)tomato purée
• 1 tablespoon (about 8 g)cornflour
• Juice of ½ limelime juice
• ¼ cup (about 10 g)fresh coriander, chopped
• To tastesalt and freshly ground black pepper
• 2 cups (about 370 g)cooked long-grain white rice, basmati rice or brown rice
• To tasteadditional fresh coriander, parsley or basil, chopped
• To servelime wedges

Instructions

1. 1

   Cook the rice

   Start the rice cooking. For 2 cups of cooked rice, use ⅔ cup (about 125 g) uncooked rice with 1⅓ cups (about 315 ml) water. You can cook it ahead and refrigerate it, or use leftover cooked rice.

2. 2

   Brown the mushrooms

   Heat a large soup pot or Dutch oven over medium heat and add 1 tablespoon of the oil. When it is hot, add the mushrooms and cook, stirring regularly, until golden and tender. Transfer them to a bowl.

3. 3

   Cook the chicken

   Add the remaining tablespoon of oil to the same pot and heat it. Add the chicken and cook, stirring, until it is no longer pink; transfer it to the bowl with the mushrooms. Add a little more oil if needed.

4. 4

   Soften the vegetables

   Add the onion and red pepper to the pot and cook, stirring, just until softened. Return the mushrooms and chicken to the pot, then add the chicken stock and heat through.

5. 5

   Simmer the soup

   Stir in the fish sauce, Worcestershire sauce and lemongrass paste, if using, then simmer for 5 minutes. Add the cream and coconut milk, reduce the heat to medium-low, cover and simmer for about 2 minutes.

6. 6

   Thicken and season

   Meanwhile, mix the curry paste, Sambal Oelek, tomato purée and cornflour in a small bowl until combined. Stir this mixture into the soup. Simmer, stirring regularly, until slightly thickened and velvety in appearance. Stir in the lime juice and chopped coriander, then taste and add salt and pepper as needed. Add more lemongrass, curry paste or chilli paste to taste, or omit the chilli paste for a milder soup.

7. 7

   Serve the soup

   If serving the whole pot straight away, you can stir the cooked rice into the soup. Otherwise, spoon hot rice into bowls and ladle the hot soup over it. Serve immediately with coriander, parsley or basil and lime wedges for squeezing over.

8. 8

   Store leftovers

   Keep leftover soup and rice in separate containers in the refrigerator for up to 3 days. Combine them only when reheating and eating, as rice stored in the soup will absorb the broth.

What is Thai chicken soup?

This is an American recipe for a Thai-inspired chicken and rice soup, rather than a claim to a single traditional Thai style. Its broth brings together curry paste, lemongrass, fish sauce and lime, with cream and coconut milk making it gently rich.

Chicken, mushrooms and rice make it a satisfying bowl, while chilli adds the option of a little extra heat. Cooking the rice separately keeps the broth loose, especially if you expect leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 14g protein, 25g carbs, 13g fat.

The rice and tomato purée provide most of the carbohydrates, while the oil, cream and coconut milk contribute much of the fat. Chicken supplies protein, with smaller amounts from the other ingredients. For a more balanced plate, serve with extra non-starchy vegetables alongside and keep the rice portion suited to your appetite.

Build flavour in the pot

Mushrooms first: browning them in the oil gives them colour and keeps them from simply softening in the broth. Set them aside while you cook the chicken, then return both to the pot later.

Aromatics next: soften the onion and red pepper before adding the stock. The fish sauce, Worcestershire sauce and optional lemongrass bring savoury depth to the liquid.

Balance the creamy curry broth

Cream and coconut milk: adding both gives the soup a rounded, lightly creamy texture. Keep the heat at medium-low once they go in and simmer gently rather than boiling hard.

Curry mixture: blend the curry paste, chilli paste, tomato purée and cornflour before stirring them into the soup. This helps the pastes disperse and lets the cornflour thicken the broth evenly.

Choose your level of heat

Chilli paste: the Sambal Oelek is the main adjustable source of heat. Leave it out for a mild soup, or add more gradually if you prefer a bolder kick.

Curry and lemongrass: these can also be increased to taste, but do so in small amounts and taste as you go. Finish with salt only after the flavours have had time to simmer together.

Look for these doneness cues

Mushrooms and chicken: cook the mushrooms until tender and golden, and the chicken until no longer pink before setting it aside. They finish cooking in the soup as it simmers.

Broth: after the curry mixture is added, stir regularly until the soup thickens slightly and looks velvety. It should still be pourable enough to ladle over the rice.

Keep the rice separate for leftovers

Freshly cooked rice: for an immediate meal, add it straight to the pot if you like. For a soupier texture at serving, put rice in each bowl and ladle the broth over it.

Leftover rice: store it apart from the soup so it does not soak up the broth. Reheat only the amount you plan to eat, then combine them just before serving.

What to serve alongside

Garnishes: chopped coriander, parsley or basil add a fresh finish, and lime wedges let everyone brighten their bowl to taste. A squeeze of lime balances the creamy broth.

On the side: the soup already includes chicken and rice, so it can be served on its own. If you want something alongside, offer a simple green salad or steamed vegetables.

Recipe notes & tips

• Use leftover cooked rice to make the preparation quicker.
• Stir a large tin of coconut milk before measuring so the thicker and thinner parts are evenly mixed.
• Cut the chicken into similarly sized pieces so it cooks at a similar rate.
• Taste the soup after adding the lime, then adjust the salt and pepper.
• Keep the heat gentle after adding the cream and coconut milk.
• Add chilli paste in small increments if you are unsure how spicy you want the soup.

Variations

• Milder broth: leave out the Sambal Oelek and keep the curry paste amount as written.
• Extra coconut: replace the cream with an additional 240 ml coconut milk.
• Brown rice: use cooked brown rice for a nuttier, chewier bowl.
• Wild rice mix: serve with a blend of long-grain and wild rice for added texture.
• Herb swap: finish with chopped parsley or basil instead of coriander.
• Lemongrass stalks: use 1–2 stalks in place of the lemongrass paste.

Common mistakes to avoid

• Crowded mushrooms: they can release moisture rather than brown; cook them in batches if the pot is small.
• Hard boiling the creamy broth: it may lose its smooth texture; lower the heat and simmer gently.
• Adding the cornflour directly: it can form lumps; mix it with the curry and tomato pastes first.
• Overcooking the chicken: it can turn dry; cook until no longer pink, then let it finish in the soup.
• Storing rice in the soup: it absorbs the broth; refrigerate the rice and soup separately.
• Adding all the chilli at once: the heat is hard to undo; start with the stated amount or less and taste.

How to store

Refrigerate the soup and cooked rice in separate covered containers for up to 3 days. Reheat the soup until hot, warm the rice separately, then combine just before eating.

Frequently asked questions