Thai Chicken Soup~Jill

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thai chicken soup

This Thai Chicken Soup is one of my absolute favorites, and I can claim that it is my own recipe. It’s

really a creamy chicken and rice soup with a Thai flair. As far as any type of Asian cuisine goes,

in general I’m pretty picky. I like to think myself an adventurous eater, but take me to a Thai, Indian or

Sushi restaurant and I’m surprisingly timid.

Most of my friends devour sushi like it’s candy. I’ve tried, I really have. I’ve gotten to the point where I’ll

eat veggie sushi… if I have to. I think it’s the “fishy” flavor of the seaweed wrap that I can’t get past. As

far as Thai flavors, it’s mostly the sweet-salty-spicy thing that appeals to me, not the fish sauce.

So this soup is not authentic Thai, but rather my own personal preference of Thai flavors. My family

gobbled it up, and I’m confident you will too. Soups always seem to be my go-to meal when back-to-
school time rolls around too. I like that there are always leftovers for quick and easy lunches the rest

of the week. Plus a pot of soup is a great thing to keep warm on the stove (or in the slow cooker) when

hectic after-school schedules start interfering with dinner time. Enjoy!

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  • Thai Chicken Soup
  • 2 T. coconut oil
  • 1 T. prepared Thai curry paste, mine was Thai Kitchen green curry paste
  • 2 celery stalks, diced
  • 6 smallish carrots, peeled and diced
  • 1/2 red pepper, diced
  • 8 oz. baby portabella mushrooms, stems removed and caps thinly sliced
  • 1 t. salt
  • 1 c. rice, I used brown Jasmine rice
  • 4 c. chicken stock
  • 2 c. chicken breast, cooked and shredded
  • 1 can coconut milk
  • 1/4 c. fresh squeezed lime juice
  • 1 T. sugar
  • 1/3 c. fresh cilantro, chopped
  • Siraracha sauce to serve


  1. Melt the coconut oil in a soup pot over medium heat. Add the curry paste and stir well to mix. Add all
  2. the vegetables and salt and sauté for 8 - 10 minutes. Add the rice and cook, stirring constantly for about
  3. 1 minute more. Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 45 minutes to
  4. allow rice to fully cook.
  5. Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
  6. Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar. Serve soup
  7. sprinkled with more fresh cilantro and a drizzle of Sirarcha sauce.

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  1. I think I’ll just have soup, salad and frozen desserts for the rest of the month! This Thai soup looks delicious! We actually love seaweed and fish sauce, but not raw fish. It’s great that you’ve been willing to try new things though! Thanks for the recipe.

  2. Oh that sounds so good I swear I can smell the cilantro and lime already. I found you through the Inspire Me Please link party. Love coming across a delicious post like this! I’d love it if you stopped by my blog when you get a minute. Have a fun weekend!

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