Today was one of those days where I worked nonstop and didn’t even stop to think about what I was making for dinner. 6 o’clock came quick and it was scramble time to figure out what to put on the table for the hungry troops. Pizza was up first, but I didn’t have time to make my quick dough so that was quickly scrapped. Then the Hubs tossed out Tortilla Soup but I wasn’t in the Mexican frame of mind after 6 days of eating Mexican in Austin. Then it hit me – what about a creamy chicken soup with Thai flavors? Mmm, that sounded just right.
This is a super fast recipe for a creamy and Thai inspired chicken chowder. It’s on the table in less than 30 minutes and it will have you going back for seconds – if there are any.
A quick weeknight soup that takes less than 30 minutes from start to finish. Easy and packed with flavor.
- 1 rotisserie chicken (found in deli at supermarket)
- 3 cups chicken broth
- 1 13.5 ounce can unsweetened coconut milk
- 1 cup thinly sliced carrots
- 1 cup broken rice stick noodles (Bahn Pho)
- 1 ear corn, husked, washed, kernels cut from cob (or 1 cup frozen corn)
- 1 tablespoon soy sauce
- 2 teaspoons green curry paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
- Remove and discard skin and bones from the chicken. Tear into bite sized pieces and place in a large stock pot. Add the chicken broth, coconut milk, carrots, rice noodles, corn kernels, soy sauce, green curry paste. kosher salt, cayenne pepper and cilantro. Stir to combine and bring to a low boil over medium-high heat; reduce heat. Simmer for about 8-10 minutes, or until carrots are starting to turn tender.
- Ladle into bowls and add more cilantro, if desired.