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Thai Chicken Wild Rice Soup

Thai Chicken Wild Rice Soup

With this Thai Chicken Wild Rice Soup recipe, your kitchen will fill with aromas of coconut, curry, and fresh herbs, creating an inviting and comforting experience.

Ingredients

Scale

1 pound boneless skinless chicken breasts

8 ounces baby bella mushrooms, thinly sliced (optional)

4 cloves garlic, minced

2 small bell peppers, diced (red and yellow for color)

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, lime wedges

Instructions

Instant Pot Method:

  1. Combine Ingredients: Place chicken, mushrooms, garlic, bell peppers, carrots, onion, stock, wild rice, ginger, and curry paste into the Instant Pot. Stir briefly.

  2. Cook Under Pressure: Seal the lid and set to high pressure for 30 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.

  3. Shred the Chicken: Remove chicken to a plate and shred with two forks. Return to the pot.

  4. Finish the Soup: Stir in coconut milk, then taste and adjust with salt, pepper, or extra curry paste. Serve warm with cilantro and lime wedges.

Slow Cooker Method:

  1. Add Ingredients: Place chicken, vegetables, wild rice, ginger, curry paste, and stock into the slow cooker. Stir to combine.

  2. Cook Slowly: Cover and cook on high for 3–4 hours or low for 6–8 hours, until rice is tender.

  3. Shred and Stir: Shred chicken, return to the soup, and stir in coconut milk. Taste and adjust seasonings.

Stovetop Method:

  1. Sauté Aromatics: Heat 1 tablespoon oil in a large stockpot. Add onion, garlic, and ginger, and sauté for 5 minutes until fragrant.

  2. Simmer Soup: Add chicken, mushrooms, bell peppers, carrots, wild rice, curry paste, and stock. Stir well, bring to a boil, then reduce to medium-low. Simmer covered for 45 minutes, stirring occasionally.

  3. Finish the Broth: Stir in coconut milk, then taste and adjust with salt, pepper, or curry paste. Serve warm with garnishes.

  • Author: Sanji