Thai Chicken soup to me is the ultimate comfort food. Over the years, I’ve made different versions, but I’m really partial to this one flavoured with Thai Red Curry paste and oozing with mushrooms. While I love mushrooms in general, I love the use of Enoki in this and other soups. It gives the soup a noodle like texture without the carbs – win win!

Even though I do love to make my own Red Curry Paste, I make this one with canned curry paste, which is actually really good and convenient! I have used Chicken in this recipe, however, the Thai flavours and mushrooms are the real stars so it’s very easy to make this totally vegetarian as well!

This is also a great crowd pleaser – the proof is in the picture 🙂

Thai Chicken Soup

Ingredients

  • 1 tbsp of Peanut Oil
  • 1/2 cup sliced Spring Onions
  • 2 tbsps minced Garlic
  • 1 cup – 200 gms cubed raw Chicken
  • 2 tbsps Thai Red Curry paste
  • 2 – 3 tbsps Fish Sauce
  • 1/2 cup diced Green Pepper
  • 400 ml Chicken stock from cube
  • 400 ml cup Water
  • 2 cups Enoki Mushrooms
  • 2 cups of regular Mushrooms
  • 300 ml of Coconut Milk
  • 1/2 cup cooked Jasmine rice
  • 1/4 cup sliced Spring Onion stems
  • 1/4 cup fresh Cilantro or Coriander

Instructions

  • Heat the peanut oil or any other oil
  • Saute the spring onion and garlic
  • Add the chicken and follow with the red curry paste
  • Mix well to coat the chicken and flip it over to cook
  • Add most of the fish sauce and the green pepper
  • Add the stock followed by the water and bring to the boil
  • If using homemade stock and it’s not concentrated, use 800 ml of stock instead
  • Add the Enoki and regular mushrooms and allow to cook for a few minutes
  • Add the coconut milk and rice
  • Taste for salt and add the rest of the fish sauce if required
  • Finally add the spring onion leaves and coriander and serve