October 1, 2014

Thai Coconut Soup with Chicken and Rice

Super quick and delicious thai coconut soup packed with rice and chicken. Definitely a winner!

A week or so ago, Kayla told me she'd made a recipe from one of my Pinterest boards and it was fantastic. 

Of course, I hadn't even remotely thought about making it myself yet, but her recommendation spurred me to action. 

Kayla was not wrong. And not only did it taste amazing, but it was also super quick and easy. Totally the perfect fall dinner. 

Bart and I both had second helpings, even when we were approaching the overly-full point, and I'm eagerly looking forward to having the leftovers for lunch today.

One perk of being pregnant is that you can pretty much always claim the leftovers (and, conversely, you can claim that the baby is not in the mood for unappealing leftovers). 

Super quick and delicious thai coconut soup packed with rice and chicken. Definitely a winner!

Thai Coconut Soup with Chicken and Rice
(slightly adapted from Favorite Family Recipes

Note: I used 1/4 teaspoon of chili powder when I made it and it was pretty spicy (my lips were tingling by the time I finished my bowl and we put sour cream in the girls' servings to cool it down so they could eat it). But the chili powder I used, which was already in the cupboard of this London flat, was labeled "hot chili powder" so it may have been extra spicy. I'd start with the 1/8 teaspoon and add more if you want more heat. 

3 Tablespoons butter
1/2 teaspoon curry powder 
1/4 teaspoon cinnamon 
1/4 teaspoon ginger 
1/4 teaspoon. paprika 
1/4 teaspoon salt
1/8 teaspoon chili powder (or 1/4 if you like it hotter)
1 large carrot, grated
2 cups chicken broth 
1 15-ounce can coconut milk
1-2 chicken breasts, cooked and shredded
1 1/2 cups cooked rice
2 Tablespoons lime juice 
1 Tablespoons soy sauce 

In a large pot or dutch oven, melt the butter over medium heat, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft. 

Add the remaining ingredients and bring to a low boil, then let simmer for about 5 minutes. Salt and pepper to taste and serve immediately. 

We ate ours with naan bread which was not a bad decision. 

Super quick and delicious thai coconut soup packed with rice and chicken. Definitely a winner!


  1. I'll be making this when I get home!!

  2. It's on our menu for this week! I love when I'm right about stuff.

  3. This looks amazing! I've made a few Thai coconut soups that I love, but they've all contained peanut butter (which is awesome and delicious, but I've been wanting to make a version without it). This looks perfect. Do you know how convenient it is to know that I will always LOVE any recipe I get from your blog?

    1. Made this last night--SO good. I'm embarrassed to admit how many bowls I ate, so I'll just leave it at that. Amazingly good. Thanks for the recipe.

  4. I love Thai soup, definitely going to be trying this one!

  5. Changing my dinner plans and making this instead

  6. If I've learned one thing from you Janssen it's that any recipe you post I should triple the recipe. For one because it's sure to be good, but also...you guys must eat like birds!!! Whenever I double your recipe we barely have enough to feed our family. It's giving me self esteem problems ;) haha. Or maybe it's just that my kids eat adult size portions now ;)

  7. I made this for supper. I didn't have any chicken, so I added some green beans and mushrooms. It was perfect.
    I will be making it again. Thank you for such a simple and delicious recipe.

    Ps. Mine wasn't spicy.


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