Creamy Thai Chicken Chowder

Creamy Thai Chicken Chowder is a flavorful and easy soup that comes together quickly and is a crowd pleaser.

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.

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Creamy Thai Chicken Chowder

Prep 10 mins

Cook 15 mins

Total 25 mins

Yield 4 servings

A quick weeknight soup that takes less than 30 minutes from start to finish. Easy and packed with flavor.

Ingredients

• 1 rotisserie chicken (found in the deli at the 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

Instructions

1. Remove and discard skin and bones from the chicken. Tear into bite-sized pieces and place in a large stockpot. 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.
2. Ladle into bowls and add more cilantro, if desired.

Courses Soup, Main Course