Thai Chicken Wild Rice Soup
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(17)
Ingredients
6-8 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
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Preparation
Step 1
Combine 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. Stir briefly to combine.
Step 2
Cover and set vent to “sealing”. Cook 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). Remove lid.
Step 3
Transfer the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
Step 4
Add 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.
Step 5
Serve warm, garnished with cilantro and a squeeze of lime juice.
Step 6
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Chef's notes
This soup would also be just as delicious using green instead of red Thai curry paste.
If coconut milk isn’t your thing, feel free to sub heavy cream or half and half in its place.
If chicken isn’t your thing, feel free to swap in steak, pork or shrimp instead.
To make this vegetarian or vegan, omit the meat entirely and use veggie stock instead of chicken stock. Consider adding extra mushrooms, chickpeas or crispy tofu in place of the chicken.
Feel free to add or swap in whatever other veggies you might love. Adding a bag of a pre-chopped frozen stir-fry veggie mix can save a step.
