Thai Chicken Wild Rice Soup
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Thai Chicken Wild Rice Soup is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound boneless skinless chicken breasts
- 8 ounces baby bella mushrooms, thinly sliced (optional)
- 4 cloves garlic, minced
- 2 small bell peppers, diced (I used one yellow, one red)
- 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 and fresh lime wedges
Method
Mix chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger and Thai chili paste in the bowl of an Instant Pot pressure cooker. Whisk briefly to combine.
Lid and set vent to “sealing”. Leave on manual (high pressure) for 30 minutes. Let the Instant Pot rest for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Lift lid.
Move the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
Tip in the shredded chicken and coconut milk to the soup, and stir gently until combined. Taste and season with salt, pepper and/or additional curry paste as needed.
Plate warm, garnished with cilantro and a squeeze of lime juice.
Mix chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger and Thai chili paste in the bowl of a large slow cooker. Whisk briefly to combine, then cover with a lid.
Leave on high for 3-4 hours or on low for 6-8 hours, until the rice is tender and the chicken shreds easily.
Move the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
Tip in the shredded chicken and coconut milk to the soup, and stir gently until combined. Taste and season with salt, pepper and/or additional curry paste as needed.
Plate warm, garnished with cilantro and a squeeze of lime juice.
Slice the chicken into small bite-sized pieces; keep nearby.
Warm (an extra) 1 tablespoon oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and ginger and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Tip in in the chicken, mushrooms, bell peppers, carrots, stock, wild rice and Thai chili paste. Whisk to combine.
Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover, and let it bubble gently for 45 minutes, or until the rice is tender, stirring occasionally.
Once the rice is tender, mix in the coconut milk until combined. Taste and season with salt, pepper and/or additional curry paste as needed.
Plate warm, garnished with cilantro and a squeeze of lime juice.
