Go Back
–+ servings
Thai Soup with Chicken and Wild Rice

Savory Thai Soup with Chicken and Wild Rice to Savor

A delightful bowl of Thai Soup with Chicken and Wild Rice, featuring creamy coconut broth and aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Thickening Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 6 cups
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Boneless Skinless Chicken Breasts or firm tofu for vegetarian option
  • 1 cup Wild Rice Blend or brown or white rice
  • 2 tbsp Olive or Coconut Oil any neutral cooking oil works well
  • 1 cup Butternut Squash or pumpkin or sweet potatoes
  • 1 cup Sweet Potato or regular potatoes
  • 1 cup Zucchini or yellow squash
  • 1 medium Onion or shallots or leeks
  • 2 cloves Garlic Cloves or powdered garlic
  • 1 tbsp Fresh Ginger or 1 tsp ground ginger
For the Flavor
  • 2 tbsp Red Curry Paste adjust based on spice preference
  • 1 tbsp Fish Sauce or soy sauce for vegan versions
  • 2 tbsp Low Sodium Soy Sauce or coconut aminos
  • 1 tbsp Brown Sugar or honey or maple syrup
For the Creaminess
  • 1 can Quality Coconut Milk unsweetened
  • 4 cups Low Sodium Chicken Broth or vegetable broth
To Thicken
  • 2 tbsp Cornstarch or arrowroot powder
Finishing Touches
  • 2 tbsp Lime Juice or lemon juice
  • to taste Sriracha or Asian Chili Sauce omit for a mild flavor
  • 1/4 cup Crushed Peanuts as garnish
  • 1/4 cup Coconut Flakes as garnish
  • 1/4 cup Chopped Cilantro as garnish

Equipment

  • Slow Cooker

Method
 

Step‑By‑Step Instructions
  1. Rub the boneless skinless chicken breasts with olive or coconut oil. Place the chicken in a 6-quart slow cooker.
  2. Layer all the chopped butternut squash, sweet potato, zucchini, and onion over the chicken. Add minced garlic and fresh ginger.
  3. Add red curry paste, fish sauce, low sodium soy sauce, and brown sugar.
  4. Pour in the wild rice blend, coconut milk, and chicken broth. Stir gently to combine.
  5. Cover and cook on high for 3-4 hours or low for 6-7 hours.
  6. Mix cornstarch with cold water to create a slurry, then stir it into the soup.
  7. Shred the chicken with two forks directly in the slow cooker.
  8. Ladle into bowls and garnish with crushed peanuts, coconut flakes, cilantro, and lime juice.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Feel free to experiment with different vegetables to suit your taste.

Tried this recipe?

Let us know how it was!