Thai Chicken and Rice soup is a creamy and filling dish that’s all cooked in one pot on the stovetop. Nutritious, easy to make and gluten free it’s great for meal prep. Made with coconut milk, brown rice, chicken breast and veggies for a wonderfully fragrant casserole type soup. Ready to eat within an hour with minimal prep needed.
As you all know, Thai food is my jam, so it felt only right to spice up a chicken and rice soup with those sweet and spicy flavors. If you are after more Thai inspired treats, be sure to check out my Thai Mussels and Roasted Sweet Potato & Butternut Squash Soup and be sure to take a peek at these awesome coconut milk recipes.
How to Make Thai Chicken and Rice Soup
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.
What’s the best rice to use in soup?
I opted to use a mix of brown and wild rice for this recipe. It has a nuttier flavor compared to white rice and the texture holds up well. For this soup I used Dainty’s Brown and Wild, but you can use your favorite brand. You can use white rice in this recipe, but you won’t need to simmer the soup with the lid on for as long, 10 – 15 minutes will do it. Check the cooking instructions on your package and adjust the timings accordingly.
You can also use leftover cooked rice in this recipe, add the liquids to the soup and bring to the boil of a few minutes and turn it down to medium, then add in the cooked rice. Cook for 5 minutes until the rice is heated through and let the soup stand for a few minutes to thicken up.
Can you make chicken and rice soup ahead of time?
Soups are a great option if you are looking to meal prep, but because this soup contains rice, there are a couple of points to note if you plan on making this for meals throughout the week.
The rice is super absorbent, so if left it will soak up a lot of the liquid in the soup. It’s still really nice, but it will be really thick and more casserole than soup. To keep your soup soup-y, when you reheat it you can add a can of coconut milk to it or a couple of cups of stock to it. You can also cook your rice separately and add it into the soup when you are reheating it.
The cooked Thai chicken and rice soup will keep in an airtight container in the fridge for 3 days, and it should only be reheated once.
How do you shred chicken?
Cooked shredded chicken breast is the protein in this dish. You can either buy pre shredded chicken in packages, buy a rotisserie chicken, use leftovers or make your own.
To make your own, you can cook the breasts in the oven at 350ºf / 180ºc for 25 minutes and then shred them with two forks. If you have an Instant Pot, you can also cook the chicken breasts in that for 8-10 minutes before shredding them.
How long does Thai chicken and rice soup keep?
You can freeze chicken and rice soup, but the rice will alter in texture slightly after freezing. If you are planning to make this soup to freeze, it’s best to add cooked rice to the soup when it is being reheated rather than adding it before freezing. Frozen soup should be thawed in the fridge overnight.
Top Tips To Make Thai Chicken and Rice Soup
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.
You can cook your rice separately or use leftover rice and add it to the soup just before serving to heat it through.
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.
The recipe is easily halved.
Store leftovers in an airtight container and keep in the fridge for 3 days or freeze for up to 3 months.