Creamy Thai Chicken Chowder
Author: Heather Scholten · Posted: Jun 14, 2013 · Updated: Jun 09, 2025
This post may contain affiliate links. Read our disclosure policy for more info.
Creamy Thai Chicken Chowder is a flavorful and easy soup that comes together quickly and is a crowd pleaser.
How to make Thai Chicken Chowder
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.
Ingredients in Creamy Thai Chicken Soup
- Rotisserie Chicken – store bought rotisserie chicken makes this recipe simple, but you can also substitute boiled chicken or leftover chicken.
- Coconut Milk – full fat coconut milk will make this soup extra creamy. My favorite coconut milk is Chaokoh Coconut Milk which you can buy on Amazon, most grocery stores or World Market typically has it.
- Corn & Carrots – you could add more veggies to this recipe with great success. Also using frozen vegetables in a pinch will work as well.
- Curry Paste – green curry paste has a nice rich flavor and works well with the creamy coconut milk.
- Rice Stick Noodles – I always have a bag of rice stick noodles (pad thai noodles) in my pantry for quick noodle salads, soups or making Pad Thai.
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
Ingredients
- 1 rotisserie chicken, found in the deli at the supermarket
- 3 cups chicken broth
- 13.5 ounce unsweetened coconut milk
- 1 cup carrots, thinly sliced
- 1 cup rice stick noodles, broken, 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
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ cup chopped cilantro
Instructions
- 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.
Save this Recipe!
Easily save this recipe to your own recipe collection box. Come back to it anytime you want!
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
I made this tonight! SO good and my 4 and 2 year old ate it right up! Thanks for sharing 🙂
I love the Thai twist to this chicken soup.
Yes! This is the type of soup that I crave!
so easy to make and flavorful for only being a 20 minute cook time.
I’ve never had green curry paste before. Is it spicy?
It’s not spicy. Red curry tends to be spicier because of the addition of chiles. But green isn’t at all.
Awesome, thank you!
I know what you mean…took me awhile to crave meat and those Mexican flavors again! What a great soup!!
What a perfect summer soup — yum!
Such a wonderful soup Heather. I often need a quick last minute recipe and these days it’s dark and raining outside so we crave more for soups. I can’t wait to try your recipe, I pretty much have all ingredients at home. =) Thanks for sharing and I wish you a wonderful weekend!
OH, Heather, this sounds SO good!
the broth was heaven. I’d like to be buried in it. Super quick and full of flavor. Come over and I’ll make you a bowl. 😉 Happy Birthday weekend. LOVE YA!!
I have coconut milk- making it now.
I love this type of meal, especially the flavors. And this is sure simple to prepare!!! A definite must to put on my table.
I love green curry paste and Thai is a huge fav of mine. Nice dish!!
Wow! This looks sooo good! And, honestly, you had me at Thai! 😉
Heather, I hope you will link up this wonderful recipe and others at my Foodie Friday Blog Hop at A Room for Two with a View. I know my readers would love it!
Have a fantastic Foodie Friday and a wonderful weekend!
Melissa
Fabulous-looking soup, Heather! 🙂
I love Thai anything! This sounds so good!