The Magic of a Smashed Mushroom
Let me tell you about the mushrooms. The recipe says to smash them with your hands. I love that part. It feels a little naughty, like playing with your food. You get big, juicy chunks that soak up all the lovely broth.
Why does this matter? Smashing them helps all their flavor come out. It makes the soup taste deep and earthy. Doesn’t that smell amazing when they start to cook? It reminds me of my friend Mae. She taught me this trick years ago. I still laugh at how messy my hands got.
A Burst of Sunshine in Your Pot
Next comes the ginger, garlic, and spices. This is my favorite step. You stir in the curry paste and turmeric. The whole kitchen turns a warm yellow color. It feels like sunshine in a pot.
Fun fact: Turmeric is what gives this soup its golden color. People have cooked with it for thousands of years! Adding the spices early wakes them up. It makes the flavor so much better. Do you have a spice that makes you feel happy just seeing it?
Letting It All Get Cozy
Now, everything goes in the pot together. The broth, coconut milk, rice, and chicken. You bring it to a gentle bubble. Then you cover it and let it simmer. This is when the magic happens.
The chicken gets so tender. The rice drinks up the creamy, spiced broth. Why does this matter? Cooking it all together lets the flavors become friends. They get cozy and mingle. It’s simpler, and it makes one less dish to wash. What’s your favorite one-pot meal?
The Final, Crunchy Touch
After ten minutes, you stir in the chopped bell peppers. I use one red and one yellow. They cook for just a few minutes. This keeps them a little crisp. It gives the soup a nice, fresh crunch.
You take the chicken out to shred it. Two forks work best. Pulling it apart is very satisfying. Then you put it all back together. Taste it. Does it need a little more salt? A squeeze of lime is nice too.
Your Soup, Your Way
This soup is like a friendly hug. It’s thick and hearty. But you can make it just how you like. Love spice? Add a swirl of sriracha. Want it tangier? A dash more rice vinegar is perfect.
It gets thicker in the fridge. Just add a splash of water or broth when you reheat it. It tastes even better the next day. What’s your favorite leftover meal? I’d love to know. Share your thoughts with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Coconut or olive oil | 2 tablespoons | |
| Yellow onion | 1 large | Finely chopped |
| Celery stalks | 2 | Finely chopped |
| Carrots | 2 large | Finely chopped |
| Kosher salt | To taste | |
| White or crimini mushrooms | 1 pound | |
| Fresh ginger | 1 (2 inch) piece | Peeled and grated |
| Garlic cloves | 6 | Grated |
| Red or yellow curry paste | 2 tablespoons | |
| Yellow curry powder | 1 tablespoon | |
| Ground cumin | 2 teaspoons | |
| Turmeric | 1 teaspoon | |
| Low-sodium chicken stock | 1 quart (4 cups) | |
| Coconut milk | 1 (13.5 ounce) can | |
| White sushi or jasmine rice | 1 cup | Unrinsed |
| Boneless, skinless chicken thighs | 2 pounds | |
| Soy sauce | 2 tablespoons | |
| Fish sauce | 1 tablespoon | |
| Rice vinegar | 1 tablespoon | |
| Red bell pepper | 1 | Finely chopped |
| Yellow bell pepper | 1 | Finely chopped |
| Cilantro | For garnish | Optional |
| Sriracha | For serving | Optional |
A Pot of Sunshine for Rainy Days
Hello, my dear. Come sit. Let’s make a soup that feels like a hug. This is my Thai curry chicken and rice soup. It turns a gray day golden. I learned it from my friend Nong, years ago. We cooked it while the rain tapped on her window. Doesn’t that smell amazing?
It’s simpler than it looks, I promise. We just build it, layer by lovely layer. You’ll see. The key is to let the mushrooms talk. They have so much to say! Here is exactly how we do it.
Step 1: Warm your oil in a big, heavy pot. Toss in your onion, celery, and carrots. Add a good pinch of salt. Let them get friendly and soft. This smell is the start of every good soup. I still smile thinking of Nong teaching me this.
Step 2: Wash your mushrooms. Now, don’t slice them. Tear them with your hands! It makes wonderful, rustic chunks. Add them to the pot. Cook until all their liquid whispers away. (My hard-learned tip: be patient here. Let that mushroom juice fully evaporate for the best flavor.)
Step 3: Grate in your ginger and garlic. Spoon in the curry paste. Add the curry powder, cumin, and turmeric. Stir for just a minute. Your kitchen will smell incredible. This wakes all the spices up. What’s your favorite cozy spice? Share below!
Step 4: Now, pour in the chicken stock and coconut milk. Add the dry rice, whole chicken thighs, soy sauce, fish sauce, and vinegar. Bring it to a lively boil. Then, cover it and let it simmer gently for 10 minutes. It’s doing the hard work now.
Step 5: Stir in your chopped bell peppers. Cook for 5-10 more minutes. The rice should be tender. The chicken should shred easily. Pull the chicken out, shred it with two forks, and stir it back in. Taste it! Need more zip? A dash of sriracha is perfect.
Cook Time: About 45 minutes
Total Time: 1 hour
Yield: 6 big bowls
Category: Dinner, Soup
Make It Your Own
This soup is a wonderful friend. It loves to change its clothes. Here are three fun ways to play with it. Which one would you try first? Comment below!
The Veggie Patch: Skip the chicken. Use a big can of chickpeas instead. They add a lovely, hearty bite.
The Fire-Breather: Add an extra spoon of curry paste. Throw in some sliced fresh chili with the peppers. It will warm you from the inside out.
The Winter Cozy: Swap the bell peppers for cubed sweet potato. Add it with the carrots. It makes the soup even sweeter and thicker.
Serving with a Smile
Ladle this golden soup into your favorite bowl. A big handful of fresh cilantro on top is like a green cloud. I love a squeeze of lime, too. For sides, try simple spring rolls or just buttered toast for dipping.
To drink? A cold, fizzy ginger beer is perfect. For the grown-ups, a crisp lager pairs beautifully. It cuts through the rich coconut milk. Which would you choose tonight?
Keeping Your Cozy Soup Cozy
This soup is a wonderful friend to your fridge. Let it cool first. Then store it in a sealed container for up to four days. The rice will soak up the broth and make it thicker. That is perfectly normal.
You can freeze it for up to three months. I use old yogurt containers. Just leave an inch of space at the top. The soup expands when it freezes. I learned that the hard way once. My freezer shelf was a sticky, coconutty mess!
Reheating is simple. Add a splash of water or broth to the pot. This brings back the soupy texture. Warm it gently on the stove. Batch cooking like this saves a future-you from a hungry night. Have you ever tried storing it this way? Share below!
Soup Troubles? Let’s Fix Them!
Is your soup too thick? Just add more broth or water. It will always thicken as it sits. This is an easy fix. I remember when my grandson said it was more like stew. We just laughed and added water.
Not enough flavor? Taste it at the end. You can add a pinch more salt. A squeeze of lime juice also wakes it up. Getting the seasoning right makes you feel like a real cook. That confidence is the best ingredient.
Chicken not shredding? It needs more time. Let it simmer until it falls apart with a fork. Rushing this step makes chewy chicken. Tender meat makes the whole bowl more comforting. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use tamari instead of regular soy sauce. Check your curry paste label too.
Q: Can I make it ahead? A: Absolutely. The flavors get even better the next day. Just remember it will thicken.
Q: I don’t have fish sauce. A: You can use extra soy sauce. The soup will still be delicious.
Q: Can I double the recipe? A: Of course! Use your biggest pot. Fun fact: Turmeric gives the soup its sunny yellow color.
Q: Are the peppers necessary? A: No, but they add a nice crunch. Use what you have in your fridge. Which tip will you try first?
From My Kitchen to Yours
I hope this soup warms your kitchen. It is one of my favorite meals to share. I love seeing your creations. It makes me so happy.
Please show me your bowl of sunshine. Share a photo with your family. Have you tried this recipe? Tag us on Pinterest! I would love to see it. Thank you for cooking with me today.
Happy cooking! —Chloe Hartwell.
Thai Curry Chicken and Rice Soup
Description
Cozy up with this creamy Thai curry chicken and rice soup! Easy, flavorful, and ready in 30 minutes for the perfect comforting meal.
Ingredients
Instructions
- In a large heavy-bottomed pot (such as a Dutch oven), warm 2 tablespoons oil. Add 1 chopped large yellow onion, 2 chopped celery stalks, and 2 large carrots and stir to coat in oil. Add a big pinch of salt.
- While they start cooking, wash and destem 1 pound of mushrooms. Smash them with your hands as you add them to the pot to create big, uneven chunks of mushroom.
- Continue cooking this veggie mixture until all of the mushrooms have released all of their liquid and it has evaporated, about 10 minutes.
- Use a microplane or the smallest hole of a box grater to grate a 2-inch piece of peeled ginger and 6 garlic cloves, and spoon 2 tablespoons of red curry paste directly into the pot. Add 1 tablespoon yellow curry powder, 2 teaspoons ground cumin, and 1 teaspoon ground turmeric and stir it in for 30 seconds to 1 minute, until fully incorporated and very fragrant.
- Stir in 4 cups chicken stock, 1 can coconut milk, 1 cup white rice, 2 pounds chicken thighs, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon rice vinegar.
- Bring to a boil over high heat, then reduce to a simmer and cover for 10 minutes. Stir in the finely chopped bell peppers and continue cooking for another 5 to 10 minutes, until the rice is tender and the chicken shreds easily when pulled with a fork.
- Transfer the chicken to a cutting board and use two forks to shred into tiny pieces. Return the chicken to the pot. Taste for seasonings and adjust salt and pepper as needed. Want it spicier? Add sriracha! Want it tangier? Add more fish sauce and rice vinegar.
- If your soup is too thick for your liking, stir in more chicken stock or just water. It will continue to thicken up in the fridge, so I recommend adding a splash of liquid when you reheat it.
Notes
- Nutrition information is not provided in the text.
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