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Thai chicken and rice soup in a red dutch oven and some served in a white bowl
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Thai Chicken and Rice Soup

Thai Chicken and Rice soup is a creamy and filling dish that's all cooked in one pot on the stovetop. Easy to make and gluten free it's great for meal prep. Made with brown rice, chicken breast and veggies for a wonderfully fragrant casserole type soup.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 512kcal
Author Slow The Cook Down

Ingredients

  • 1 tablespoon oil
  • 1 red chili finely chopped
  • 4 garlic cloves minced
  • 1 onion finely chopped
  • 1 lemongrass stalk cut in half
  • 2 tablespoons ginger minced
  • 1 red bell pepper sliced
  • 8 ounces mushrooms sliced (227g)
  • 5 cups chicken stock (1.2 litres)
  • 2 cans coconut milk (27 ounces / 800ml)
  • 2 cups brown and wild rice mix (400g / 14oz)
  • 2 shredded chicken breasts (400g / 14 oz)
  • 1 tablespoon fish sauce
  • juice of one lime

To garnish (optional)

  • fresh cilantro and green onion

Instructions

  • Heat the oil in a dutch oven on a medium heat on the stovetop. Add in the chili, garlic, onion, lemongrass and ginger and let it cook for 2 or 3 minutes until fragrant. Stir occasionally.
  • Add the pepper and mushrooms, give it a good stir and cook for 10 minutes. Stir occasionally so everything cooks evenly.
  • Add the stock, coconut milk, uncooked rice and shredded chicken to the pot and stir to combine.
  • Add in the fish sauce and lime juice and bring the pot to the boil.
  • Turn the heat to a medium so that the soup is simmering and place the lid and leave to cook for 30 minutes.
  • After 30 minutes, take the lid off and give the soup a stir. Turn the heat to low and cook for another 5-10 minutes to allow the soup to thicken then serve.

Notes

  1. Use any rice you want in this recipe but you may need to adjust the timings - check your rice package and increase / decrease cooking time accordingly.
  2. You can cook your rice separately or use leftover rice and add it to the soup just before serving to heat it through.
  3. If you reheat the leftovers, you may want to add more stock or coconut milk to make it more soup-y as the rice will have absorbed a lot of the liquid.
  4. The recipe is easily halved.
  5. Store leftovers in an airtight container and keep in the fridge for 4 days or freeze for up to 3 months.
  6. Nutritional values are based on one of eight servings and is an estimate only.

Nutrition

Calories: 512kcal | Carbohydrates: 52g | Protein: 17g | Fat: 28g | Saturated Fat: 22g | Cholesterol: 23mg | Sodium: 444mg | Potassium: 836mg | Fiber: 5g | Sugar: 8g | Vitamin A: 528IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg