Thai Curry Chicken and Rice Soup


Thai Chicken Curry and Rice Soup


  • Cutting board
  • Chef’s knife
  • Large pot or Dutch oven
  • Wooden spoon


  • 2 tablespoons coconut or olive oil
  • 1 large yellow onion finely chopped
  • 2 celery stalks finely chopped
  • 2 large carrots finely chopped
  • Kosher salt
  • 1 pound white or crimini mushrooms
  • 2 inch piece fresh ginger peeled and grated
  • 6 garlic cloves grated
  • 2 tablespoons red or yellow curry paste
  • 1 tablespoon yellow curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 quart 4 cups low-sodium chicken stock
  • 1 13.5 ounce can coconut milk
  • 1 cup white sushi or jasmine rice unrinsed
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 red bell pepper finely chopped
  • 1 yellow bell pepper finely chopped


  • cilantro
  • sriracha


  • In a large heavy-bottomed pot (such as a Dutch oven), warm 2 tablespoons oil. Add 1 chopped large yellow onion, 2 chopped celery stalks, and 2 large carrots and stir to coat in oil. Add a big pinch of salt.
  • While they start cooking, wash and destem 1 pound of mushrooms. Smash them with your hands as you add them to the pot to create big, uneven chunks of mushroom.
  • Continue cooking this veggie mixture until all of the mushrooms have released all of their liquid and it has evaporated, about 10 minutes.
  • Use a microplane or the smallest hole of a box grater to grate a 2-inch piece of peeled ginger and 6 garlic cloves, and spoon 2 tablespoons of red curry paste directly into the pot. Add 1 tablespoon yellow curry powder, 2 teaspoons ground cumin, and 1 teaspoon ground turmeric and stir it in for 30 seconds to 1 minute, until fully incorporated and very fragrant.
  • Stir in 4 cups chicken stock, 1 can coconut milk, 1 cup white rice, 2 pounds chicken thighs, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon rice vinegar.
  • Bring to a boil over high heat, then reduce to a simmer and cover for 10 minutes. Stir in the finely chopped bell peppers and continue cooking for another 5 to 10 minutes, until the rice is tender and the chicken shreds easily when pulled with a fork.
  • Transfer the chicken to a cutting board and use two forks to shred into tiny pieces. Return the chicken to the pot. Taste for seasonings and adjust salt and pepper as needed. Want it spicier? Add sriracha! Want it tangier? Add more fish sauce and rice vinegar.
  • If your soup is too thick for your liking, stir in more chicken stock or just water. It will continue to thicken up in the fridge, so I recommend adding a splash of liquid when you reheat it.
  • Enjoy!


  • To cook it in an InstantPot – sauté on Sauté mode, then pressure cook on High for 10 minutes.
  • If using leftover chicken or turkey, stir it in once the rice is tender.
  • You can use brown rice instead, but it might take a bit longer to cook. Pull the chicken out once it shreds easily, then keep cooking the rice until tender.
  • Yes, fine, you can use chicken breasts! But they’ll probably only need about 10 to 12 minutes to cook! Don’t overcook them, they get dry so quickly!

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