On a chilly evening when the world feels like it’s closing in, nothing beats a bowl of Creamy Thai Chicken Wild Rice Soup—it’s like a warm hug in a bowl. The rich aroma of coconut mingled with a hint of lime transports me back to that little Thai eatery I stumbled upon last summer, where each spoonful was a revelation. This soup is comfort food that whispers stories of distant lands and vibrant markets—perfect for warding off the cold and lifting the spirit.
Steps
- Combine chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, wild rice, ginger, and Thai curry paste in the Instant Pot, Crock-Pot, or a large pot on the stovetop. Stir briefly to mix all ingredients.
- For the Instant Pot, cover and cook on high pressure for 30 minutes, followed by a 10-minute natural release, then quick release. For the Crock-Pot, cook on high for 3-4 hours or low for 6-8 hours. On the stovetop, bring to a simmer, then cover and let it simmer for about 45 minutes.
- Once the rice is tender and the chicken is cooked, remove the chicken and shred it into bite-sized pieces using two forks.
- Stir the shredded chicken and coconut milk back into the soup until well combined. Taste and adjust the seasoning with salt, pepper, or more curry paste as desired.
- Serve the soup warm, garnishing with fresh cilantro and a squeeze of lime juice for added flavor.
Ingredients
- 1 pound boneless skinless chicken breasts
- 8 ounces baby bella mushrooms, thinly sliced (optional)
- 4 cloves garlic, minced
- 2 small bell peppers, diced (such as one yellow, one red)
- 2 medium carrots, diced
- 1 small white or yellow onion, diced
- 6 cups chicken stock
- 1 cup uncooked wild rice
- 2 tablespoons finely-chopped fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (15-ounce) can coconut milk
- Garnishes: chopped fresh cilantro and fresh lime wedges
FAQ
- Can I use a different type of curry paste in this soup?
- Absolutely! You can substitute green curry paste for the red curry paste to give the soup a different flavor profile while still enjoying a delicious meal.
- What can I use instead of coconut milk?
- If coconut milk isn’t to your liking, you can replace it with heavy cream or half and half to maintain the soup’s creamy texture.
- Is it possible to make this dish vegetarian or vegan?
- Yes, you can omit the chicken and use vegetable stock instead of chicken stock. You might also consider adding additional vegetables, chickpeas, or crispy tofu for extra protein.
- Can I use a different protein instead of chicken?
- Certainly! Feel free to substitute the chicken with steak, pork, or shrimp, according to your preference.
- What variations can I try with the vegetables in this soup?
- You can customize the vegetable mix to your liking or convenience. Try adding or replacing the vegetables with your favorites or simply use a pre-chopped frozen stir-fry vegetable mix for ease.
Tips
- Choose Your Cooking Method: Whether using an Instant Pot, Crock-Pot, or stovetop, ensure you follow the specific instructions for your chosen method to achieve tender chicken and perfectly cooked rice.
- Customize Veggies and Protein: Feel free to swap in your favorite vegetables or try different proteins like shrimp or tofu to suit your taste preferences or dietary needs.
- Adjust Seasoning to Taste: After adding the coconut milk, taste the soup and adjust the seasoning with extra curry paste, salt, or pepper as needed for a flavor boost.
- Finishing Touches Matter: Don’t skip the garnishes! Fresh cilantro and a squeeze of lime juice add a burst of freshness and enhance the overall flavor of the dish.
Equipment
- Instant Pot or Crock-Pot: If you plan to use a pressure cooker or slow cooker method.
- Large Stockpot: Necessary if you choose the stovetop method and don’t already have one.
- Immersion Blender: Optional, for achieving a smoother texture if desired.
- Quality Chef’s Knife: For chopping vegetables and other ingredients efficiently.
