Wicked Thai Soup

Name: Wicked Thai Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 Tbsp Vegetable Oil; 1 Medium Onion - Diced; 1 Bell Pepper - Diced; 8 Oz Mushroom Slices; 3 Clove Garlic - Minced; 1 Tbsp Ginger - Grated; 2 Tbsp Thai Red Curry Paste; 4 Cup Chicken Broth; 1 Can Coconut Milk; 1 Lb Chicken Breasts - Cut Up; 1 Tbsp Fish Sauce; 1 Tbsp Brown Sugar; 1-2 Tsp Sriracha; 1 Cup Whipping Cream; 2 Tbsp Cornstarch; 2 Tbsp Water; 2 Cup Jasmine Rice; 2 Tbsp Lime Juice - Fresh Squeezed; 1/4 Cup Cilantro Leaf; 2 Green Onions - Sliced; Salt And Pepper - To Taste; Lime Wedges - Garnish

Prep: 15 min Cook: 30 min Total: 45 min Serves: 6 3 views

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Soups

This delightful Thai soup envelops you in a rich, creamy embrace, where tender pieces of chicken meld perfectly with the sweetness of coconut milk and a medley of vibrant vegetables. The subtle heat from the red curry paste and sriracha invites warmth without overwhelming the palate, making it an ideal choice for cozy evenings or a casual gathering with friends. With its comforting texture and aromatic flavors, this dish is sure to be a hit for anyone craving a taste of Thailand right at home.

Ingredients

1 Tbsp Vegetable Oil
1 Medium Onion - Diced
1 Bell Pepper - Diced
8 Oz Mushroom Slices
3 Cloves Garlic - Minced
1 Tbsp Ginger - Grated
2 Tbsp Thai Red Curry Paste
4 Cups Chicken Broth
1 Can Coconut Milk
1 Lb Chicken Breasts (or Chicken Thigh) - Cut Up
1 Tbsp Fish Sauce
1 Tbsp Brown Sugar
1-2 Tsp Sriracha (or Optional)
1 Cup Whipping Cream
2 Tbsp Cornstarch
2 Tbsp Water
2 Cups Jasmine Rice
2 Tbsp Lime Juice - Fresh Squeezed
1/4 Cup Cilantro Leaf
2 Green Onions - Sliced
Salt And Pepper - To Taste
Lime Wedges - Garnish

Directions

Heat the oil in a large soup pot over medium heat. Add the onion, bell pepper, and mushrooms. Cook for 6–8 minutes, stirring occasionally, until softened.
Stir in the garlic, ginger, and red curry paste. Cook for 1 minute, stirring constantly.
Add the chicken broth, coconut milk, chicken, fish sauce, brown sugar, and optional sriracha. Bring to a gentle simmer.
Reduce the heat to medium-low and simmer for 12–15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Stir in the whipping cream. Stir the cornstarch mixture again, then pour it into the soup while stirring. Simmer gently for 3–5 minutes, until slightly thickened.
Add the cooked rice and heat for 2–3 minutes. Add a splash of broth if you prefer a thinner soup.
Remove from the heat and stir in the lime juice and cilantro. Taste and adjust with salt, pepper, or additional sriracha.
Ladle into bowls and garnish with green onions. Serve with lime wedges.