Creamy Coconut Thai Chicken-Rice-Soup

Cooking From: Feeding My 3 Sons

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_0919The other day I mentioned that I’ve met several phenomenal women on the WordPress platform who have become my source of inspiration and motivation. One of these ladies is my friend Gretchen (I fondly call her “Mama D”). Gretchen has also become a great friend of My Favourite Pastime. We talk about everything and anything, including FOOD, of course. The other day I visited her blog and she had just posted a Creamy Coconut Thai Soup. I fell in love with this soup (can you fall in love with soup?) and decided to assemble all ingredients (LOL) and of course made the soup, yesterday for dinner. We all loved it!

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9177I reduced the chicken broth to 4 cups (we are only three right now) and reduced the mushrooms, chickpeas and coconut milk as indicated in the list of ingredients. I added 2 tablespoons Thai red curry paste, 3 tablespoons crunchy peanut butter and 1 teaspoon chilli flakes, besides the list of ingredients, originally listed. I used homemade chicken broth. The soup tasted so good, I’ve no words to describe it. We ate it as a complete meal, with some garlic bread on the side. I have since added this soup to my list of favourites and I also decided to post it so I can reach it at the click of the mouse. For the original recipe, please click here:

  • Ingredients 
  • 2 tablespoons olive oil
  • 1 small onion, diced
 (I used one large red onion)
  • 4 clove garlics, crushed
  • 2 cups carrots, sliced or diced
  • ½ teaspoon chilli flakes
  • 180g (6.5 oz.) mushrooms (shiitake or baby bella = cremini mushrooms), sliced
 
  • 1 tablespoon fresh root ginger, grated
  • 2 tablespoons Thai Red Curry Paste
  • 3 tablespoons crunchy peanut butter
  • 2 cups shredded chicken
  • 1 cup chick peas, drained
 
  • 4 cups chicken broth
 
  • 310ml  (1¼ cups) coconut milk 
  • 100g (1/2 cup) brown rice
  • 1/2 cup half and half
 (10% cream)
  • Salt and pepper to taste
  • ½ tablespoon olive oil, extra, for browning the chicken

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9148Please, always remember to assemble all ingredients before you  start

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9153I first dusted the chicken with salt and pepper, browned it using the ½ tablespoon extra olive oil and set it aside.

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9158Heat the olive oil in a large stockpot over medium high heat, add the onion, garlic, carrots, chilli flakes and mushrooms

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9160Sauté the onion, garlic, carrots, chilli flakes and mushrooms for 10 minutes,

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9163then add the ginger, Thai curry paste and peanut butter and sauté for another 2 minutes.

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_9165Then add chicken and sauté for another 1 minute. Add the rest of the ingredients (chick peas, broth, coconut milk, and rice) except the half and half (10% cream). Bring to a boil, cover and lower heat to a simmer for about 25 minutes, or until carrots are cooked to your liking. Stir in the half and half and serve.

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_0901This soup tasted awesome.

Creamy Coconut Thai Chicken Rice Soup
 myfavouritepastime.com_0905I served it as a full meal with some garlic bread on the side.

Creamy Coconut Thai Chicken Rice Soup

Click here for original recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
 (I used one large red onion)
  • 4 clove garlics, crushed
  • 2 cups carrots, sliced or diced
  • ½ teaspoon chilli flakes
  • 180g (6.5 oz.) mushrooms (shiitake or baby bella = cremini mushrooms), sliced
 
  • 1 tablespoon fresh root ginger, grated
  • 2 tablespoons Thai Red Curry Paste
  • 3 tablespoons crunchy peanut butter
  • 2 cups shredded chicken
  • 1 cup chick peas, drained
 
  • 4 cups chicken broth
 
  • 310ml  (1¼ cups) coconut milk 
  • 100g (1/2 cup) brown rice
  • 1/2 cup half and half
 (10% cream)
  • Salt and pepper to taste
  • ½ tablespoon olive oil, extra, for browning the chicken

Instructions

  1. I first dusted the chicken with salt and pepper, browned it using the ½ tablespoon extra olive oil and set it aside.
  2. Heat the olive oil in a large stockpot over medium high heat. Sauté the onion, garlic, carrots, chilli flakes and mushrooms for 10 minutes, then add the ginger, Thai curry paste and peanut butter and sauté for another 2 minutes. Then add chicken and sauté for another 1 minute.
  3. Add the rest of the ingredients (chick peas, broth, coconut milk, and rice) except the half and half (10% cream). Bring to a boil, cover and lower heat to a simmer for about 25 minutes, or until carrots are cooked to your liking. Adjust seasoning.  Stir in the half and half and serve.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

63 thoughts

  1. Hi Liz, I wanted to let you know, we had this for supper tonight….my cousin made it from your recipe….with a slight variation, she didn’t add the chicken broth, but she did add a little chopped broccoli and bok choy, and served it over rice as a main. Was it ever tasty! I can’t figure out how to send you a photo of it…..I think I’ve sent photos before, but now I can’t recall how! I’d like to forward the recipe to my cousin so that she can prepare it at home some time too, as a soup! Do you mind if I do that? It’s raining here! It needs it so I’m not complaining! Cheers!

    1. Omg Sandy, I’m so glad to hear your cousin gave the soup a twist and ended up with an ever so tasty version. Last time you sent the photos through Facebook. You can also send to “myfavouritepastime(at)yahoo(dot)com” I would love to see the photo, if possible. Please feel free to forward the recipe to your cousin. I am supposed to be inspiring y’all to cook…Nice to hear it’s raining there, it’s better than the heavy snow that fell last night. We shovelled and shovelled…my arms are aching and frankly speaking I can’t wait for spring. Thanks so much for everything. I hope you enjoy the rest of the week!
      Liz

    1. Hi Anna,
      My mother used to cook with lots of fresh coconut. Freshly made coconut milk from grated flesh. The soup was fantastic. We enjoyed eating it. Have a wonderful week!
      Liz

        1. I have, but not too many. Just the comfort food soup “Quinoa Congree” and Pumpkin soup I believe. However, I have made some, but haven’t posted them. I have an Asian inspired bisque that I used to make for my family. As you can see I am so behind. 😦

        2. I hope the asian inspired bisque is posted? Just keep on posting, regularly. It takes and awful lot of time but we’ll all get there some day! I shall check out the Congree and pumpkin soup! Best wishes, Liz

        3. It will be, but I don’t know when. I shall try to keep blogging. I might have a withdrawal from time to time because of my hectic schedule, but I shall be back. 🙂 Thanks, Liz.
          My little bambinos are home, so off the computer. I’ll talk to you next time. Thanks for conversing with me. Have a lovely evening. 🙂

        4. Mine has just walked in too, now my quiet time is disrupted with “hey stop that” “hey what is happening” LOL. Feel free to take time off blogging..it’s not the most important thing in life. I take time off sometimes. Enjoy your evening! Liz

    1. Hi there Sophie,
      It’s great to see you after a long spell of silence. I took a long break but now I’m back full swing. I’m glad you think the soup is a winner. Thanks and have a lovely weekend!
      Liz

  2. So glad you all liked it! I will remember to add peanut butter next time. I have made it with curry paste too. I rarely make things to same way twice…always different cravings or missing an ingredient! Enjoy the rest of the week Liz and thanks for sharing the recipe. Blogging has certainly brought on many great friendships and I value our’s dearly.

    1. Hi Mama D,
      Thanks so much for the kind words and for valuing our friendship. You’ve been a great friend and a source of inspiration. Running a blog and taking care of a family is hard and I alway tell myself “If she can do it, I can too”. The soup was delicious for sure. I’ve alway loved to cook with peanut butter (my mother used to cook with it a lot). Take care. I look forward to making another dish from your blog. Best wishes,
      Liz

      1. I made you orange coconut cake yesterday with a twist. I actually managed to get photos, just barely before dusk so not great but they will work. I should be able to post soon. We absolutely loved it! Yummy!

        1. Omg I am so thrilled to hear you baked the orange coconut cake with a twist. ! am eagerly waiting to see the twist and the photos. Thanks so much. You’ve made my snowy day so warm and toasty. Take care and my best wishes to the boys!
          Liz

        2. I was actually just upstairs getting my shoes…Ewan came up and said Sean got into the cake. Ewan himself had frosting on his face! They both got into it, like I said, we all loved it!

        3. Omg you always make me laugh so much with the experiences you have with your boys. I hope you took a photo of them too. Thanks so much for loving the cake. Have a great weekend!
          Liz

  3. A famous quote from the TV show ‘Seinfield’ goes like this, “I’m ALL OVER that shuffle board court!”
    Well, “I’m ALL OVER this soup!” I love the slight changes you made, although I’m sure the original was wonderful as well. I can’t wait to make this!!!
    Tell me, did you ever get a chance to see the post I’d promised you… the one for Chicken Tikka Masala? Right now I’m gonna check to see if you have posted your recipe for Naan. ; o )

    1. Hi Cecile,
      I’ve just spent time reading through the Chicken Tikka recipe. It’s a very interesting recipe. I’ve been so bogged down with so many things. I haven’t had the time to make the Naan, but I plan to do it next week. I shall keep you posted. Thanks for reminding me. I’m ALL OVER the Chicken Tikka (LOL). Can’t wait to make it!!!
      Liz

    1. Hi Shanna,
      Thank you. Because the other two are in Toronto and the better half is away. I love Feeding My 3 sons too. My arms are aching…to much shovelling so I’m thoroughly backlogged with posts. I hope to spend the whole of tomorrow clearing. Have a lovely week. Best Liz

        1. I think I should really gobble a glass of wine. It might just act as a good night cap. Yesterday I didn’t sleep so well, so I am so worn out. I can hardly keep my eyes open. Meanwhile the little boy is having practice until 10pm so I am off some 10km away to pick him. It’s so blazing cold out there! Have a good night. Best Liz

  4. All I can say is it looks yummly! Is that a word? Anything made with coconut milk is wonderful. I shall give this one a try when I return home! Beautiful photos Liz!

    1. Hi Sandy,
      It’s yummy, Sandy. You’re lucky you are away from this misery. I have been shovelling and shovelling. My fingers are numb. I can hardly type. My muscles are aching. I hope this is the last bout of snow we’ll have this year. I know you’re enjoying yourself. No need to ask. I miss you..take care and best wishes to your family and friends.
      Liz

    1. I actually add coconut milk to anything and everything, Goes well with beef, pork, rice, beans, kale, spinach, pasta, cake, cookies. Hey the list is endless, Happy cooking!
      Liz

    1. Hi Dorrie Anne,
      You can also use that green paste in your pantry…in that corner? Give me a feedback. Virtual bear hugs…enjoy your weekend!
      Liz

      1. I have plenty of yellow curry pastes – six different varieties. Will one of them do? DH loved the picture of the soup, and was hinting broadly that it would be gobbled up forthwith.

        1. Oh yes any of your yellow curries will do. Chose your favourite one. I hope DH will love it. I know he will. Happy cooking and stop tantalizing us with all those colourful dishes you make every single day….Have a great weekend. Liz

        2. I have been lax in posting lately. Made two beautiful pizzas for guests yesterday. Gave them the leftovers to take home, so now must start over.

        3. Oh if only I was your guest, I would carried a pizza home too. I think you make lovely pizzas. Next time mail m a slice..even just a virtual slice…

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