I am a strong believer that soup warms the soul. Hot soup mixed with frosty air just makes a meal so cozy. Soup is a staple in our house. Rich steamy soups that warm the soul as they are devoured are my favorite meals. Add some crusty hearty bread and it becomes instant comfort. Soup is definitely one of my favorite things to make for dinner so I’m always looking out for new soup ideas.

Thai Chicken Soup


Today I am serving up this Delicious Thai Style Chicken and Rice Soup. This is my version of Wicked Thai Soup that is definite win all around. This soup is loaded with chicken, rice, bell peppers, mushrooms, and let’s not forget about that generous amount of coconut milk  that makes this soup rich and irresistibly creamy! This soup has a bit of bite to it but the seasoning makes it so flavorful that you can adjust the heat to your own liking without compromising the flavor.This one is definitely a staple in our house. I can’t wait to cozy up with a bowl of it during the chilly weather that lay just ahead.

Thai Chicken Soup

Thai Chicken and Rice Soup


  • 2 Tbsp Butter or oil
  • 1/2 cup finely chopped onion
  • 1  red bell pepper diced
  • 1 1/2 cups sliced mushrooms (a standard size tray package)
  • 8 cups chicken stock
  • 2 chicken breasts, cut into small dice
  • 1 1/2 tbsp lemon juice and zest
  • 1 tsp. oyster sauce
  • 1 cup fat free evaporated milk
  • 1/2 cup coconut milk
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tbsp curry powder
  • 1 tsp sriracha sauce
  • 2-3 tbsp  tomato paste (to taste)
  • 3 tbsp cornstarch
  • 3 tbsp water
  • 2 cups cooked rice
  • Method
    1. Cook rice and set aside (or use left-over cooked rice).
    2. Heat large deep pot over medium heat and add butter, onions, red peppers, and mushroom and saute just until softened. Add broth and chicken and heat through. Add lemon juice and zest, oyster sauce and simmer 5 minutes. Add evaporated milk and coconut milk, turn heat to low, then cover and simmer 2 minutes.
    3. In a small bowl, Mix curry, cayenne pepper, and chili powder with tomato paste and sriracha then mix in cornstarch and water. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance. Add cooked rice, cover and simmer 5 minutes. Taste and season with salt and pepper, to taste.
    4. Pour soup into bowls, Serve with crusty bread and more Sriracha for those who like a little more heat.

    I served this one with Cheesy Garlic Pull Apart Bread.

  • Prep time: 20 min | Cook time: 30 min | Total time 50 min
  • Thai Chicken rice soup

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