Curried Chicken, Mushroom & Wild Rice Soup (With A Thai Coconut Infusion) - RSC

Prep Time
Cook Time
1h 20m
Ready In

"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!"

Original recipe yields 8 servings


  • 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

Step 1

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.

Step 2

Put the chicken pieces, chicken broth, water, shallots & garlic in a soup pot, cover & simmer 45 min.

Step 3

Add the wild rice, cover again & simmer 10 min. Stir well, add the sliced mushrooms, cover again & simmer 5 min.

Step 4

Remove from heat & add the curry powder (See Note #1). Stir in the coconut milk (See Note #2).

Step 5

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.

Step 6

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.

Step 7

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.



Very good soup. I used vegetable broth instead of the chicken broth with great results. Thanks for sharing!

review by:
(16 Apr 2018)

Sue Lau

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.

review by:
(26 Mar 2018)


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!

review by:
(22 Mar 2018)