March 18, 2018
Soups/Stews, Poultry, Grains,
Vegetables, Indian, North American, Thai, Easy/Beginner Cooking, Entertaining, Winter, Stove Top, No Eggs, Wild Rice more
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"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!"
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.
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Very good soup. I used vegetable broth instead of the chicken broth with great results. Thanks for sharing!
Delicious with a nice Thai curry flavor. My wild rice needs to cook for 45+ minutes so I added it in the beginning. I did make a mistake and stir the chutney into the soup but it was fine and adds a bit of tang you might look for. I like mine spicier so added minces chillies.
Surprisingly easy and delicious! The chicken pieces came out very tender (thanks for the longer cooking time!) and the taste of curry with the sweet topping made a wonderful composition. We don't have this kind of mushrooms here, so I used a small tin of canned mushrooms and this worked really well.
I'm not used to add rice directly in the soup, but I tried in this way and it was perfect! The rice did not turn mush and made that soup a full very light meal!
As I made this for only 3 persons, I scaled down the recipe and in the fridge I had the smaller coconut milk portion I needed. I always used the coconut I need and then I fill the leftovers in small jar which I sterilize for next recipe. Thanks a lot for this delicious dinner Mary Pat and HUGS!