Curried Chicken, Mushroom & Wild Rice Soup (With A Thai Coconut Infusion) - RSC
March 18, 2018
"1 of the hands-down best soups I ever ate was a chicken-based wild rice soup I tried from Mikekey’s recipe collection. The RSC ingredient lists jarred my memory banks & inspired me to create a version I could call my own & we could share w/our friends & family. My brother-in-law would want some fiery hot sauce w/this, but his taste buds are super-human. ENJOY!"
- Serving Size: 1 (179.7 g)
- Calories 223.4
- Total Fat - 4.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 74.2 mg
- Sodium - 266.5 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 1.8 g
- Sugars - 2.9 g
- Protein - 29.2 g
- Calcium - 63.2 mg
- Iron - 1.8 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Cut each chicken breast into 4-5 segments (or use frozen tenders, thawed). Then cut each segment (or tender) into 1-inch bite-sized pieces.
Put the chicken pieces, chicken broth, water, shallots & garlic in a soup pot, cover & simmer 45 min.
Add the wild rice, cover again & simmer 10 min. Stir well, add the sliced mushrooms, cover again & simmer 5 min.
Remove from heat & add the curry powder (See Note #1). Stir in the coconut milk (See Note #2).
Taste & adjust salt & black pepper to your taste preference. Rewarm the soup, if needed. Serve immediately w/a dollop of mango chutney & fresh cilantro leaves, if using.
NOTE #1: Curry powder can vary widely in heat level & intensity, so start by adding 1 tbsp at a time until you reach your desired taste preference.
NOTE #2: Thai Pride is the coconut milk brand sold in Iceland. 400 ml is the volume, so it’s a tad over 13 fluid ounces in the US.
Tips & Variations
- Medium to large sized soup pot.