Creamy Thai Chicken Chowder

Creamy Thai Chicken Chowder

Ingredients

• 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

Instructions

1. 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.
2. Ladle into bowls and add more cilantro, if desired.