Wicked Thai Chicken Soup
This soup has all the comfort of chicken and rice soup, but with a Thai twist from coconut milk and Thai curry paste.
I was at my local, neighbourhood coffee shop recently and enjoyed a bowl of a soup that was called “Wicked Thai”. I enjoyed it so much that I came home and started looking for a recipe on the internet. I quickly discovered that Campbell’s™ had produced a similar soup at one point (and maybe still does). That didn’t help me much though, since I wasn’t really interested in buying a can, even if I could find it. I was still determined to try to recreate it at home so I started experimenting.
I cooked it up tonight and while it wasn’t identical to the coffee shop version, it was really darned good, so I thought I’d share it here. If you happen to have left-over chicken and cooked rice, this soup could be made lickety-split! If not, it’s still an easy soup to cook up for when the days start getting cooler.
This soup doesn’t have a super thick broth, but it does have a wonderful, creamy texture that is full of Thai flavour. It has all the comfort of classic chicken and rice soup with a new, tasty twist. Of course, if you prefer it thicker, just mix a bit more cornstarch with water, add to the soup and heat to thicken more. I also learned that I prefer my mushrooms well cooked and browned before adding the broth, so I’ve reflected that in the recipe below by cooking the mushrooms separately first. If you don’t have similar mushroom issues, feel free to just cook them along with the onions and peppers.
Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice.
Prep time: 20 min | Cook time: 30 min | Total time: 50 min
Number of servings (yield): 4