Thai Chicken Soup

thai chicken soupedited

This soup is one of my absolute favorites, and I can claim that it is my own recipe. It’s really a creamy chicken and rice soup with a Thai flair. As far as any type of Asian cuisine goes, in general I’m pretty picky. I like to think myself an adventurous eater, but take me to a Thai, Indian or Sushi restaurant and I’m surprisingly timid. 

Most of my friends devour sushi like it’s candy. I’ve tried, I really have. I’ve gotten to the point where I’ll eat veggie sushi… if I have to. I think it’s the “fishy” flavor of the seaweed wrap that I can’t get past. As far as Thai flavors, it’s mostly the sweet-salty-spicy thing that appeals to me, not the fish sauce.

So this soup is not authentic Thai, but rather my own personal preference of Thai flavors. My family gobbled it up, and I’m confident you will too. Soups always seem to be my go-to meal when back-to-school time rolls around too. I like that there are always leftovers for quick and easy lunches the rest of the week. Plus a pot of soup is a great thing to keep warm on the stove (or in the slow cooker) when hectic after-school schedules start interfering with dinner time. Enjoy!

 

Thai Chicken Soup
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Ingredients
  1. 2 T. coconut oil
  2. 1 T. prepared Thai curry paste (mine was Thai Kitchen green curry paste)
  3. 2 celery stalks, diced
  4. 6 smallish carrots, peeled and diced
  5. 1/2 red pepper, diced
  6. 8 oz. baby portabella mushrooms, stems removed and caps thinly sliced
  7. 1 t. salt
  8. 1 c. rice (I used brown Jasmine rice)
  9. 4 c. chicken stock
  10. 2 c. chicken breast, cooked and shredded
  11. 1 can coconut milk (I splurged and did not use light this time)
  12. 1/4 c. fresh squeezed lime juice
  13. 1 T. sugar
  14. 1/3 c. fresh cilantro, chopped
  15. Siraracha sauce to serve
Instructions
  1. Melt the coconut oil in a soup pot over medium heat. Add the curry paste and stir well to mix. Add all the vegetables and salt and saute for 8 - 10 minutes. Add the rice and cook, stirring constantly for about 1 minute more. Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 45 minutes to allow rice to fully cook.
  2. Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
  3. Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar. Serve soup sprinkled with more fresh cilantro and a drizzle of Sirarcha sauce.
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