This Thai Soup is a comforting explosion of flavor for days!
This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!
Thai Food is my absolute favorite cuisine! I cook Thai Food all the time and celebrate with Thai food for every special occasion (birthdays, college graduation, lung transplant anniversaries, engagement celebration).
From Panang Curry, Pad Thai and Chicken Satay,Thai Food has my heart. And my belly. And now I couldn’t be more excited to introduce you to this easy Thai Soup!
It joins the ranks of my beloved Thai Noodle Soup, Tom Kha Gai and Curried Butternut Squash Soup as MUST MAKE Thai Soups this season! So grab a kitchen mixing bowl and servings spoon to slurp up this comfortlicoius Thai Soup. Or just commandeer the slow cooker.
Usually when I think Asian food, I don’t think “comfort” food. But when I think Thai Coconut Chicken Wild Rice Soup, I think warm, hearty, creamy chicken and rice soup with layers of Asian flavors comfort food. And all you have to do is add our ingredients to the slow cooker!
Although it might seem obvious “all you do is add our ingredients to the slow cooker,” I don’t want you to shy away from making this soup and cheat yourself out of palate pleasing bliss when you see the list of ingredients. Its long, but the few extra touches take this soup from good to great, and all you do is add our ingredients to the slow cooker.
This Thai Coconut Chicken and Rice Soup is different than a lot of Thai Soups in that I based it off my Coconut Pumpkin Chicken Curry, and loaded it with plenty of veggies for more of a chicken, vegetable and rice soup.
This cast of characters gets seasoned with red curry paste, ginger, garlic, basil and cumin and then smothered in a bath of coconut milk and chicken broth to soak in until the veggies and rice are tender. Then stir in some cornstarch to slightly thicken and nutty peanut butter and the coconut broth becomes luscious, flavor bursting red curry peanut butter coconut broth that perfectly cocoons the veggies, chicken and rice.
Ingredients for Thai Soup
Thai food is all about the balance of acidity, sweet and salty – and this soup has it in spades. You will need:
- chicken: you can use either chicken breasts or chicken thighs for this Thai Soup. I tend to use chicken breasts because they are leaner and emerge wonderfully juicy in the slow cooker, but you are welcome to use chicken thighs as well. You can also use shredded rotisserie chicken and add it to the soup at the end and warm through.
- wild rice: Wild rice blend is the best kind of rice to use for soup. It boasts a nutty, toasted, earthiness and is super difficult to overcook and become mushy like other rices. Instead, it remains fabulously al dente and even slightly chewy so it stores and reheats beautifully. I use Lundberg Wild Blend Rice which is made of long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, whole grain black japonica rice. You can find wild rice blends pre-packaged in a bag, box, or in the bulk bins at Sprouts. If your wild rice package comes with a seasoning packet, you can discard that for our purposes.
- red curry paste: red curry paste packs a huge flavor punch to this Thai Soup because its made of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you. Note that some curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with ¼ cup curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
- onion: use yellow onion for its more pungent flavor
- ginger: adds a warm spicy, almost pepper taste. You can add more or less ginger to taste.
- garlic: You can use more or less garlic depending on your garlic love.
- vegetables: You can swap out the veggies for your favs, but I went with zucchini, sweet potatoes, and squash.
- Granny Smith apple: I also threw in a tart Granny Smith Apple which is common in Captain Curry Chicken and adds a subtle tartness that, along with a splash of lime juice, balances the nutty coconut with a little fresh, bright acidity.
- chicken broth: make sure you use low sodium chicken broth so you can control the salt in the Thai Soup.
- coconut milk: quality coconut milk is essential for maximum creaminess and flavor. You may substitute lite coconut milk whisked with 2 tablespoons cornstarch, but it’s not nearly as flavorful.
- soy sauce: use low sodium soy sauce so you can control the saltiness of the soup.
- fish sauce: I promise fish sauce will not be detectable or make your Thai Soup taste fishy – just don’t smell it! It simply adds the balance of savory and salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store. You may substitute fish sauce with soy sauce.
- brown sugar: adds sweetness to balance the soy and lime juice. You may need more or less brown sugar depending on personal preferences.
- lime juice: awakens the entire Thai Soup. We add it at the end so we get all the bright flavor. You can also add more lime juice to your individual servings. You may use fresh or bottled lime juice. Fresh is always best. I will freeze lime juice in cubes so I always have some on hand.
- sriracha: Customize the heat of your Thai Soup with chili sauce to taste. If you aren’t sure how much to add, you can start with less then stir in more at the end if needed.
How to Make Thai Soup
This Thai Soup is very easy to make! I’ve included more detailed instructions in the post, but essentially:
- Add chicken to slow cooker, followed by vegetables coconut broth ingredients.
- Cook until chicken is tender enough to shred and rice is cooked. Remove chicken and shred.
- Add a cornstarch slurry to the slow cooker along with peanut butter and lime juice and cook on HIGH until slightly thickened.
- Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
What Serve with Thai Soup?
This Thai Soup is a complete meal-in-one with protein, vegetables, carbohydrates and even fruit. All it needs is garnish! This Thai Soup is elevated by the addition of coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.
How do I Store Thai Soup?
The flavors of this Thai Soup are even better the next day, making excellent leftovers.
Once your Thai Soup has cooled to room temperature, you can remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator. You can also transfer your soup to an airtight container. Plan on consuming within 3-4 days.
You also may want to add an extra squeeze of lime juice to reheated soup because the fresh lime taste will mellow.
HOW DO I REHEAT Thai Soup?
- Crockpot: To reheat your Thai Soup from the refrigerator, place your ceramic insert back into your crockpot and heat on low for 1-2 hours.
- Stove: transfer Thai Soup to a soup pot or sauce pan (depending on volume) and and heat over medium low heat, stirring occasionally until heated through.
- Microwave: transfer individual servings of coconut chicken soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
CAN I MAKE THAI SOUP AHEAD?
You can completely assemble the Thai Soup the crockpot and refrigerate the ceramic insert for an easy, wake and cook dinner. Just be aware you may need to add additional cooking time due to cooking from cold and additional broth.
You can also prepare just some of the ingredients ahead of time if you prefer:
Veggies: you can pre-cut all your veggies the night before you plan on cooking your Slow Cooker Beef Stew and place them in an airtight container.
Sweet Potatoes: Once you cut the potatoes, starch is released which will cause them to brown, so make sure you submerge them in water to prevent this discoloration. Simply place the potatoes in a bowl or airtight container, cover with water then cover with plastic wrap or a lid and refrigerate until ready to use.
Coconut Broth: You can whisk together all of the ingredients that aren’t vegetables in Phase 1 tot make the coconut broth. Store in an aright container in the refrigerator until ready to use.
CAN I FREEZE THAI SOUP?
Unfortunately, I do not recommend freezing this Thai Soup. Both rice and potatoes do not not freeze, thaw and reheat well. You will be left with unpleasant, mushy, mealy textures.
So grab your mixing bowl and serving spoon. Its comforting Thai Soup time!
Looking for more Thai Recipes?
- Red Curry Chicken
- Yellow Curry
- Thai Chicken Noodle Soup
- Tom Kha Gai
- Coconut Curry Chicken
- Thai Chicken Lettuce Wraps
- Thai Chicken Pizza
- Thai Pineapple Chicken Stir Fry
- Thai Orange Peanut Chicken
- Thai Peanut Dressing
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Slow Cooker Thai Soup with Chicken and Wild RiceThis Thai Soup is a comforting explosion of flavor for days! This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!Servings: 6 servingsTotal Time: 4 hrs 15 minsPrep Time: 15 minsCook Time: 4 hrs
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- 1 pound boneless skinless chicken breasts (2-3 breasts)
- 1 tablespoon olive/coconut oil
- 1 cup uncooked wild rice blend, rinsed and drained
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1 Granny Smith apple, peeled and cubed
- 1 small zucchini, sliced and quartered
- 1 onion, diced
- 2-4 tablespoons red curry paste see note
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon dry basil
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 14 oz. cans cans quality coconut milk
- 5 cups low sodiuim chicken broth
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/3 cup creamy peanut butter
- 2 tablespoons lime juice
- 2-4 teaspoons sriracha/Asian chili sauce
- crushed peanuts
- coconut flakes
- chopped cilantro
- lime juice
- Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
- Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
- Meanwhile, whisk 1 tablespoon cornstarch with ¼ cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
- Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
- Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.
Notes*Some curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with ¼ cup red curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
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Carlsbad Cravings Original
Just love everything about this beauty. Plus, I’m intrigued with the cumin addition here.
Thanks Jenn, Pinned and shared. 🙂
This turned out perfect. My family is obsessed with anything “Thai” flavored, so we were so happy to find your version of chicken and wild rice soup. Jen, you can do no wrong, every receipe I make from your blog is a hit! Keep feeding my family please!
Our Wellness Committee at work did an “Iron Chef: Battle Sweet Potato” cooking competition yesterday and I made this dish. I took home the prize for best tasting dish – everyone LOVED it! I shsared the recipe with them and they’re all excited to give it a try. Thankss for the great recipe!
We tried this tonight and it was really good! Is the zucchini supposed to be peeled? It says to peel it in the recipe but it’s not peeled in the pictures. Have you tried freezing the leftovers?
You did it again – my boyfriend and I LOVED this recipe! It made so much I had our friends over and they couldn’t get enough of it either! I am trying one of your recipes once a week and have loved them all so far!
This looks amazing! Do you think you could substitute something for the peanut butter? I’m allergic to peanuts. Thanks! P.S. Your blog is my new favorite food blog!
This is a great soup! My family of 5 loved it. Even the one who doesn’t like sweet potatoes. I made it on the stove low and slow because I had a shorter time window, and it worked well too.
I’ve been wanting to make this for a while since I saw it, and tonight I finally made it! It was sooooo goooood! It smelled so good when we came back from church, and tasted so good! Our children needed to add more peanut butter, but James and I liked how it was. I loved how sweet potatoes and butternut squashes are in it. I want to make your “Tom Kha Gai,” and have a question for you. Where can I find “Thai red chili paste?” Do regular grocery store carry it? If not, I need to wait when I go to the Asian store. Oh, one more question. What’s the difference between red curry paste and yellow curry paste? I didn’t have red one, so I used the yellow, but turned out great. Thank you for the yummy Thai recipe! I look forward to making your delicious recipes!
Hi, I am very excited, my soup is cooking away as we speak and the few sneaky mouthfuls I’ve had have been devine! I did however wonder, my coconut milk has split, this often happens when I slow cook using coconut milk and/or cream. How can I avoid this in future? Thanks again for the gorgeous recipe, cannot wait to tuck in! 🙂
Finally managed to make this yesterday. It was quite a lot of work but delicious complex flavors. Having leftovers tonight! I love your blog… your food photography is stunning! And where did you get those fab green and terra-cotta bowls?!
Hello! I am really looking forward to making this recipe! Did you just use the cream in the can and leave out the remaining water or does it all go in? Thanks!
This looks great! I’ve got it in the crockpot right now. Only downside is the mobile experience is horrendous. I couldn’t even get to the recipe on mobile before i got redirected to spammy sites.
We loved this soup–it’s definitely going in our rotation! I used green Mae Ploy Thai curry paste, since it’s what I had, and only one tablespoon because I’ve found it’s much stronger and more flavorful than Thai Kitchen brand (I think there’s no comparison, really!). It had just the right amount of flavor and kick for our family (I omitted the sriracha, as my kids can only handle so much heat). Delicious! Thank you! 🙂
Can I make this is a Dutch oven? I want to make it tomorrow…but I don’t have 4 hours for it to cook. 5
Made this tonight and it was AMAZING – my husband went back for seconds, and then a few hours later for thirds. 😉 Looking forward to trying some of your other recipes in the future. I also very much enjoyed the rest of your website- I am a doctor and have guided many patients through journeys similar to what you have experienced. You are truly an inspiration, and your positive attitude is simply incredible.
Hello! This looks so delicious and I am going to try making it this weekend. I am not a fan of squash and am wondering if there are any substitute veggies that would go well in the dish? Also would the addition of red peppers be a good idea? Thanks! I can’t wait.
Okay that is for a really, really big crockpot, which I didn’t discover until I was done and had virtually no room for the liquid. Other than that, it sounds great. But since I’m going to have to severely compromise the amount of liquid in it, I’ll try it next time in boyfriend’s which is huge. Mine is half size, so even reduced it’s too much.
Yeah – in continuation – I halved the ingredients and left out the squash (cause I made it yesterday and forgot I needed it anyway) and still only got 1 can of coco milk in and barely 1 cup of stock. Maybe I missed the size of the crockpot since there are 3 sizes? Usually I can make a recipe and just cut it down and it’s fine. But this one must be for the huge familly size crock pot.
What do you think about adding mushrooms in place of the butternut squash (don’t have any) or should I just do it as written without the squash? Thx
I love this soup and want to make it for my vegetarian friend. If I cut out the chicken and do vegetable broth instead do you think it would still taste good? Maybe up the veggie amount a bit?
What kind/brand of wild rice blend do you use? Is is seasoned or plain?
Oh my goodness, my hubs made this over the weekend and it was absolutely AMAZING! maybe one of my all time favorite soups he’s made and he’s made many over the 15 years we’ve been together. Seriously delicious. Thanks so much, I’m eager to try more of your recipes if they are as wonderful as this!
Hi, I made this today and it is amazing! Thank you so much!! I had a question. Have you ever tried to freeze it? I would love to freeze half of it.
Made the Thai Coconut Wild Rice Soup today, it was so delicious and flavorful, and like you said, comforting. Thanks for the recipe!
This was to die for!! Thank you for sharing the recipe! I have frozen the leftovers and they were fine (for maybe 2-3 months, longer than that I don’t know).
I am new to your blog, and just wanted to thank you for sharing your story, and these delicious recipes. This soup was the first one that I have tried, and it is absolutely delicious! Sometimes crockpot soups are a little less flavourful, but this was absolutely delicious! Thanks so much….
This recipe is phenomenal. I always adapt recipes I find online. Not this one! I make it exactly as written. I have made it for several people and shared the recipe with several others and every single one of them loves it.
I realized that 1 butternut squash, when cut up, can actually make 4 of these recipes. So I just quadruple the recipe and divide it into three freezer bags and put the fourth into the crock pot for that night. I’m a slow chopper so this recipe takes me some time. I figure I might as well get it all out of the way at once, especially that tough butternut. Then I freeze the 3 bags and have a super easy, super delicious meal for later when I don’t feel like cooking. I even started gifting the bags (and coconut milk and broth) and everyone loves it.
just wondering, Does the coconut milk need to be the full fat or can you use light coconut milk? not sure if the light version will alter the taste somehow?
Can you tell me if Superior light Soy Sauce is the same as low sodium soy sauce?
I’ve tried searching it on the web and it is pretty unclear. I just want to make sure i’m using the right one for this recipe!
Do you have nutritional information for this recipe??? Looks great but I try to be conscious of fat and calorie counts
Be sure to read that this is made in a 6 quart slow cooker. You will then have room for all of the liquids. It is delicious with a wonderful blend of vegetables and flavors.
Hello do you think this would taste good if I was to omit the chicken to make it vegetarian?
Do you think this would work with just brown rice instead of a wild rice blend? Or would the brown rice get too mushy on its own in there? Thanks!
Delicious! Even the husband, who is not normally a “soup fan”, liked this recipe! I shared it with my sister in law who is gluten and dairy free.
Wow, just wow! My husband and I are stuck in a hotel for 2 months so I’m having to cook mostly out of a slow cooker and a small toaster oven. I made this recipe cus it looked easy enough, and boy were we blown away! So good! Once we get back home this will definitely go into my dinner rotation!
Made this in the oven as I don’t use a crock pot. I cooked it on 275f for about 3 1/2 hours and the rice and zucchini disintegrated but it was still DELICIOUS. Changes I made: used boneless thighs, was out of fish sauces, used powdered ginger, didn’t use butternut or potato, added a can of garbanzo beans, added 1 T of better than bouillon and no cornstarch.
Next time I will add the rice and zucchini(more) the last hour. I will also add chopped cauliflower to make up for the butternut and potato. I cannot get over how good this is! Keep up the good work!
This is the 3rd recipe I’ve made this week from your site. This was absolutely amazing, however, it was really thick and I didn’t need the cornstarch . Because it makes a lot and there is only two of us AND not really good to freeze looks
like we will be having it again tomorrow night .
Thanks again for another winner.
How do you think it would change the taste if I left out the peanut butter? I’m allergic but I didn’t know I was last time I made it. Unfortunately I can’t remember if it would make a big difference without it.
This is one of my favorite soups for a while now. I’ve shared it with several people and everyone loves it. I’m making it again today and realized I don’t have any wild rice blend on hand. Would quinoa work? Or should I just cook it separately?
This soup was unreal. I’ve eaten every type of curry soup and this is by far the tastiest. I added Kaffir Lime leaves and bell peppers but otherwise this recipe is hands down the best souo I have ever made. I took a crockpot of it to work and 11 diff people asked me for the recipe
Well done. Easy, hearty, delicious..don’t make any changes people. It won’t get better…its already pretty perfect . I did chicken breast and 4 hours high temp. Un freakin real.
Thank you , this one is now shared around my family and will be a bookmark for years to come.
One of my girlfriends and I both made this tonight for our partners and it was a huge hit across the board.
My chicken and rice were both done right at 6 hours (on high). I started with 4 cups of chicken broth because my crockpot was almost to the brim but ended up being able to add the last cup and a little bit more.
I didn’t have low sodium soy sauce so I just reduced the salt to 1tsp (used low sodium chicken broth though).
Added a touch more peanut butter and lime at the end. Not too many recipes make it into my permanent recipe book, but I started writing this one in after the first taste test. So good thank you so much!
Do you think you could cook this faster in an instant pot? Anyone tried that yet?
I’ve made this soup numerous times and it’s always wonderful. I use the whole 4oz jar of red curry paste.
Good morning Jen and hope you and your family had a beautiful Christmas and enjoying the rest of the Holiday!
This is a dumb question, but could you please tell me if the coconut milk is the same as the coconut milk you use in alcoholic drinks?
I have made MANY of your delicious recipes and can’t wait to make this one!
Your recipes are always at the top of my list when I cook or bake; MANY THANKS!!
Wishing you and your family a HAPPY AND HEALTHY 2023!
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