Creamy, flavorful and nutritious, this tasty Mushroom and Rice Spicy Thai soup will fill you up with goodness and comfort any time!
Thai food is one cuisine that always surprises me. They are the type that I feel hesitant to try at first, but totally end up loving. The spicy Thai soup from Tim Hortons swept me away one day, as I took a small slurp from my husband’s bowl on one of our family day out.
It was creamy, just perfectly spicy and has loads of flavor and texture. At that very moment, I made a mental note: this spicy Thai soup will be on the blog soon.
So I started to dissect the soup with every spoonful after that note. So naturally, coconut milk is in. The textures were a little obvious: bell peppers, mushrooms, and rice. For the heat, I was not certain. But a quick Google search for Spicy Thai soup revealed that red curry paste may be responsible for that distinct heat, flavor, and spice.
Rice and Mushroom Spicy Thai Soup
- Creamy and thick.
- A complete, filling meal on its own.
- No meat.
- Flavorful and tasty.
- Easy and fast to make.
I tell you, this Rice and Mushroom Spicy Thai soup, totally a keeper! A thick, creamy soup that has a beautiful blend of flavors. It is spicy, milky and has a bright note of citrus too. This soup is complete satisfaction. And coconut milk has been one thing I am loving lately.
What I also love about this is that I get all sorts of textures in every spoon. I am so crazy about the chewy brown rice, and the mushrooms, bell peppers, and the onions too. They all give the soup a meaty substance even though it has no meat.
As I watched my husband, one slurp after another, the look in his eyes and the rate at which the soup in his bowl diminishes, I knew. I knew I totally won. We have one more favorite to add to our rotation. Rice and Mushroom Spicy Thai soup. What a keeper!
Quick lunches? I got your back:
- Creamy Sausage and Tortellini Soup
- Mushroom Jalapeno Naan Pizza
- Vegetable Mozzarella Tortilla Pizza
- Roasted Mini Potatoes
- 5-Ingredient Lemon BBQ Chicken
- My Morning Breakfast Toasts
- Filipino Pancit Canton with Sardines
- Smokies and Veggies Pot Pie with Biscuits Topping
- Easy Pad Thai
- Chicken Burger Sliders
Mushroom and Rice Spicy Thai Soup
Creamy, flavorful and nutritious, this tasty Mushroom and Rice Spicy Thai soup will fill you up with goodness and comfort any time!
Ingredients
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 inch piece of ginger, minced or grated
- 1/2 red bell pepper, diced
- 2 tbsp olive oil
- 2 cups white or cremini mushrooms, chopped roughly into little pieces
- 4 cups vegetable broth
- 2 tsp red pepper flakes
- 2 tbsp hot sauce (optional)
- 2 tbsp red Thai curry paste
- juice of 1/2 lime or lemon
- 3 tbsp cornstarch
- 1/2 cup water
- 1 can coconut milk ( 400 ml)
- 2 cups cooked brown rice
Instructions
- In a medium, heavy-bottomed pot, saute ginger, onion and garlic until soft. Add the bell peppers and cook for about 30 seconds. Add the mushrooms and let cook until softened. Add the vegetable broth and let it simmer for 5-7 minutes.
- Stir in red curry paste, hot sauce, red pepper flakes, ginger and simmer for another 7 minutes.
- Stir in cornstarch in coconut milk until dissolved. Add to the pot along with the water. Let simmer for another 5-10 minutes or until the soup has thickened to your consistency of preference. Add the cooked brown rice. Add the lime juice. Season with salt and pepper if needed.
Notes
- Meat: You can add cooked shredded chicken or shrimp.
- If you like a more creamy soup, add 1/2 - 1 cup of coconut milk.
- Add more, less, or no hot sauce according to your preference.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1087mgCarbohydrates: 52gFiber: 4gSugar: 12gProtein: 7g
I made this today and it was so delicious! I followed the recipe closely except I added just a sprinkle of crushed red pepper and 1/2tsp siracha sauce. It was lovely.. thank you for the recipe ☺️
I am so glad you liked it, Sara! Thanks for sharing your modifications.
Thanks for this recipe! Just finished it and it tastes great! Let me know if you’ve since tweaked the recipe to include some of the items listed on their website. That tidbit intreges me!
My personal tweaks to the pot I just made; boiled my turkey bones for base and used the meat, plus white mushrooms and forged lobster mushrooms which add an extra layer of red. It’s a meatier mushroom. And I used basmati rice instead of brown. Yum!
Your version sounds yummy!!!
Can I use white rice or orzo pasta instead of brown rice?
Hi Anita! Yes, you can 🙂
Can this be made in the instant pot?
Could I substitute the mushrooms for something else? Tofu? DH doesn’t like mushrooms.
Hello! Yes you can add tofu instead 🙂
You can find the list of ingredients on the TIm Horton ingredients pdf. the spicy that has basil ,cilantro, Worcester and soy sauces and strangely no red curry paste ginger or lime, but I m sure your recipe is a healthier version. https://www.timhortons.com/ca/en/pdf/Ingredient_Information_-_Canada.pdf
Thanks for the info, Marina. I did not know they have an ingredient list pdf☺️ This one is worth trying though. It is delicious in its own way:)