Thai Soup

Tim Hortons came out with a specialty Thai soup a couple of times a year. I was telling my husband how I was buying it every day because it was so good. He suggested I look for a recipe and make my own. Hmmm, good idea.

We went together to find some of the ingredients I'd never heard of before. It turns out the grocery store had an international section of ingredients! This soup was better than Tim Hortons and healthier!

Makes 6 servings
Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients for Thai soup

  • 2 tbsp vegetable oil, divided
  • ½ cup frozen onion, diced
  • 1 large sweet red pepper, cut in strips, then cut in half again
  • 1 ¼ cups (a small tray) white mushrooms, washed and sliced
  • 4 cups Campbell’s chicken Thai broth
  • 14 oz boneless skinless chicken fillets, cut up into bite-size pieces
  • 1 tsp fish sauce
  • 1 tsp Worcestershire sauce
  • 1 cup half and half (10%) cream
  • ½ cup coconut milk (4 oz can)
  • 2 tsp red curry paste
  • 1 tsp Chinese chili garlic sauce
  • 3 tbsp garlic tomato paste
  • 1 tbsp cornstarch
  • 3 cups cooked white long-grain rice, steam

Directions for Thai soup

  1. Start your rice cooking so it’s ready when the soup is.
  2. In a large stockpot, heat half the vegetable oil for a minute or two. Add onion, red pepper, and mushrooms. Sauté over low heat until red pepper and mushrooms are softened but not mushy. The onions are already soft when they defrost in the pot.
  3. In a frying pan, add the other half of the vegetable oil and sauté chicken until no longer pink.
  4. Scoop chicken out of the frypan, leaving the chicken flakes and juice behind. Discard the flakes and juice. Add chicken and broth to the large stockpot. Heat through.
  5. Add fish sauce and Worcestershire sauce, and simmer for 5 or 6 minutes.
  6. In a small mixing bowl, place the coconut milk (meat and milk). Whisk until smooth.
  7. To the large stockpot, add cream and coconut milk; cover, heat on low, covered for 5 minutes.
  8. In a small bowl, mix well curry paste, Chili garlic sauce, tomato paste, and cornstarch. Add small spoonfuls to the soup. Mix. You may need to use your whisk to smooth it out. Be careful not to get the red pepper caught in your whisk. Heat on low heat until the soup thickens.
  9. Simmer for 20-30 minutes on very low heat.
  10. Put ½ cup of rice in each serving bowl if you eat it when ready. If leftovers are available, store rice and soup separately until ready to eat. Otherwise, your rice may get mushy.

Adapted from a recipe created by Jennifer Maloney

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 355
  • carbohydrates: 31.4g
  • cholesterol: 66mg
  • fat: 15.8g
  • fiber: 1.7g
  • potassium: 652mg
  • protein: 21g
  • saturated fat: 10.8g
  • sodium: 230mg
  • sugar: 5.4g

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