Gimme Some Oven

Thai Chicken Wild Rice Soup

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This Thai Chicken Wild Rice recipe is full of the best fresh and creamy curry flavors, it’s naturally gluten-free and full of protein and veggies, plus it’s ultra-easy to make in the Instant Pot, Crock-Pot or on the stovetop!

Thai Curry Chicken Wild Rice Soup

Anyone else love a good dump-it-and-forget-it Instant Pot (or Crock-Pot) soup recipe as much as I do?!

Well get ready, because I’m pretty sure you are absolutely going to fall in love with this Thai Chicken Wild Rice Soup. ♡♡♡

We’ve been making it at our house on repeat this past month — whipping it up for last-minute dinners, taking it to friends who just had a baby, heating it back up for easy weekday lunches and more — and I’m telling you, it’s one of those recipes that magically hits the spot every single time.

I mean, first off, it’s just crazy delicious. It’s made with all of those warm, creamy, cozy Thai red curry flavors that I absolutely love this time of year. Plus, the ingredient list is full of healthy fresh veggies and lean proteins that you can feel great about, and that also just so happen to be naturally gluten-free (or also vegan, if you’d like to omit the chicken). And best of all, as I mentioned above, this Thai chicken and wild rice is just super simple to make. Just dump all of the ingredients into your Instant Pot (or Crock-Pot), let it work its magic, then stir in some coconut milk just before serving — and voila! The most delicious pot of simmering hot chicken soup will be yours to enjoy in no time.

Let’s make some Thai chicken soup!

Thai Curry Wild Rice Soup Ingredients

Thai Chicken Wild Rice Soup Ingredients:

Alright, let’s make a grocery list. To make this Thai Chicken and Rice Soup recipe, you will need (affiliate links included)

  • Chicken: Either boneless skinless breasts or thighs — you choose!
  • Wild Rice: I used 100% wild rice in this recipe, but a wild rice blend would also work.
  • Stock: Chicken stock, veggie stock, or whatever you prefer.
  • Veggies: I used a combo of bell peppers, carrots, onion and mushroom. But feel free to use whatever veggies you love best in a curry.
  • Seasonings: A simple combo of Thai red curry paste, garlic and ginger.
  • Coconut milk: We will stir this in at the very end after the soup has cooked.
  • Toppings: Fresh cilantro and a squeeze of lime juice are a must. Other optional toppings could include chopped green or red onion, toasted sesame seeds, and/or a sprinkle of toasted coconut flakes.

Full ingredient amounts included in the recipe below.

Thai Curry Chicken Soup

How To Make Chicken and Wild Rice Soup:

I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop. But here are the basics. :)

  1. Cook the base of the soup. Whichever cooking method you choose, we will simmer the base soup ingredients (chicken, rice, broth, veggies and seasonings) until the rice is cooked and tender.
  2. Shred the chicken. Once the rice and chicken are tender, remove the cooked chicken and shred with two forks into bite-sized pieces, then add it back into the soup. (Or alternately, you’re welcome to just cut the chicken into bite-sized pieces beforehand.)
  3. Season. Stir in the coconut milk. Then taste the soup and season with salt, pepper and/or extra Thai red curry paste as needed.
  4. Serve warm. Garnished with a squeeze of lime juice and fresh cilantro, plus an extra toppings that sound good.

Thai Red Curry Chicken Wild Rice Soup

Possible Recipe Variations:

Want to customize this Thai chicken wild rice soup recipe a bit? Feel free to…

  • Use green curry paste: This soup would also be just as delicious using green instead of red Thai curry paste.
  • Use cream: If coconut milk isn’t your thing, feel free to sub heavy cream or half and half in its place.
  • Use a different protein: If chicken isn’t your thing, feel free to swap in steak, pork or shrimp instead.
  • Make it vegetarian/vegan: Or omit the meat entirely (and use veggie stock instead of chicken stock) to make this vegetarian or vegan wild rice soup. If you’d like, you’re welcome to add in some extra mushrooms, chickpeas or crispy tofu in place of the chicken too.
  • Add extra/different veggies: As mentioned above, feel free to add or swap in whatever other veggies you might love here. If you would like to save a step, you could also just add in a bag of a pre-chopped frozen stir-fry veggie mix.

More Favorite Instant Pot Soup Recipes:

Looking for more Instant Pot soup inspiration this season? Here are a few more soup recipes that I think you might love (all of which can be made in the IP, Crock-Pot or slow cooker). ♡

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Thai Curry Chicken Wild Rice Soup

Thai Chicken Wild Rice Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x

Description

This Thai Chicken Wild Rice recipe is full of the best fresh and creamy curry flavors, and it’s easy to make in the Instant Pot, Crock-Pot or on the stovetop.


Ingredients

Scale
  • 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

Instructions

Instant Pot (Pressure Cooker) Instructions:

  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.
  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.
  3. Transfer the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
  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.
  5. Serve warm, garnished with cilantro and a squeeze of lime juice.

Crock-Pot (Slow Cooker) Instructions:

  1. Combine chicken, mushrooms, stock, garlic, bell peppers, carrots, onion, stock, wild rice, ginger and Thai chili paste in the bowl of a large slow cooker.  Stir briefly to combine, then cover with a lid.
  2. Cook on high for 3-4 hours or on low for 6-8 hours, until the rice is tender and the chicken shreds easily.
  3. Transfer the cooked chicken to a separate plate, and shred into bite-sized pieces with two forks.
  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.
  5. Serve warm, garnished with cilantro and a squeeze of lime juice.

Stovetop Instructions:

  1. Cut the chicken into small bite-sized pieces; set aside.
  2. Heat (an extra) 1 tablespoon oil in a large stockpot over medium-high heat.  Add 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.
  3. Add in the chicken, mushrooms, bell peppers, carrots, stock, wild rice and Thai chili paste.  Stir to combine.
  4. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  5. Once the rice is tender, stir in the coconut milk until combined.  Taste and season with salt, pepper and/or additional curry paste as needed.
  6. Serve warm, garnished with cilantro and a squeeze of lime juice.

Thai Chicken and Rice Soup Recipe

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27 comments on “Thai Chicken Wild Rice Soup”

  1. I cut Delicata Squash the same way, EXCEPT, I found that using a serrated grapefruit spoon is the fastest way to scrape out the seeds. Works like a charm.

  2. This looks delicious! If I omit the wild rice, do you recommend still using the full 6 cups of chicken stock for cooking in the Instant Pot?

  3. Made it this evening for guests. The perfect dinner for a rainy, cool autumn day. Got raves all around.






  4. What a perfect recipe for fall! Love that this is a dump-and-go recipe. :)

  5. I made this in the crockpot yesterday and it was delish!! For the stovetop – do you put the chicken in raw or cook it first?

    Thanks!

  6. I would love this! But my wife hates coconut.
    Any substitute for the coconut milk that anyone can recommend or do I have to trade in my wife? LOL!






    • You gotta trade her in! Haha!! I think its hard to find a replacement since curry is always made with coconut milk. You could however try regular milk or another nut milk, however I think it would take away from the authentic taste in this case. All else fails just make it for yourself and you’ll have lunches for the week! :)

  7. Delicious! Love the wild rice flavor for fall. Is nutritional information available somewhere?






  8. I just made this in the slow cooker and it was SO delicious. Thank you for another great recipe. Everyone (kids included) loved it!






  9. Made this today, it’s yummy and so easy! One question, do you think it will freeze okay?

  10. Really yummy! Jam packed with veggies and perfect for the Fall. A little lacking in the spice department for us so we added more curry paste and thai chilis. Will be making again!






  11. Delish! Made this in the Instant Pot for tonight and it got rave reviews. Made as written, except I used green curry paste instead of red. Added red chili flakes, fresh lime and shredded coconut to my bowl….yummmmm! This recipe is definitely a keeper. Thank you!






  12. I really liked this! The thing that really put it over the top for me was a little bit of peanut butter mixed into it. Yum! I will make it again!






  13. Absolutely delicious!! I used chicken thighs because I had them on hand but everything else is amazing! Definitely adding to my soup rotation! Thanks Ali!






  14. Delicious & plenty of heat/spice as is!! Was enjoyed by everyone thank you!!






  15. Yummy. I used yellow curry powder since I didn’t have red. Added alittle brown sugar (taste). I wonder if raisins or cashews would be great as well? Thank you. You saved me from another pot of boring chicken soup for this cold. Yay!






  16. Amazing. Used rotisserie chicken to save time. Outstanding recipe like every other one I’ve tried.

  17. This was soooo good. You can add more curry paste if you want it spicier. And you wouldn’t think so, but the leftovers froze really well!






  18. Deelish and a light, flavorful recipe, thank you! I added an extra can of coconut cream to the coconut milk, plus 2 heaping tablespoons of brown sugar and lots of red chili flakes. The coconut cream added texture to the broth and the brown sugar created some balance… We loved it!!!






  19. I made this tonight as written with the exception of using rotisserie chicken. Delicious! Husband thought so too. This is a keeper.






  20. This is hands down one of my most favorite recipes that we make all the time and freeze the leftovers! We are dairy free and soy free family due to allergies, and this was the perfect recipe for our life! We usually add more red curry paste to make it a little spicier. Instapot for the win!!!!






  21. This was delicious. We don’t eat very much meat so I substituted baked tofu cubes for the chicken and I added about 1 more tablespoon of the curry paste and it turned out really well. It’s also nice because it’s something I can serve when my vegan sister is over.

  22. Delicious flavor! I thought the veggies were way too soft so I recommend cooking the wild rice for 30 mins by itself the. Adding the veggies for another 15-20 mins. Thank you for sharing!






  23. Tasty soup! I did not add mushrooms as they weren’t in stock at our store :(. I would add more rice, and more Thai chili paste next time but good as is! Served with homemade French bread, mmmm!






  24. Thanks for the great recipe! How many calories are in each serving?

  25. Super excited to make this! Does anyone have suggestions for how to adapt this to a Dutch oven?

  26. I’ve tried several of your Thai dishes, and they’re always so good! This one too :) only thing I did differently was additionally add a diced sweet potato in the mix. Served with cilantro, lime juice, peanuts on top. love your recipes! Consistently tasty and easy to follow :) :)