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.
Creamy Thai Chicken Chowder
Yield 4 servings
A quick weeknight soup that takes less than 30 minutes from start to finish. Easy and packed with flavor.
- 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
- 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.
- Ladle into bowls and add more cilantro, if desired.
Courses Soup, Main Course