Creamy Thai Chicken Chowder |

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. 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

Recipe by Farmgirl Gourmet at