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.
CoursesSoup, Main Course
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2013/06/creamy-thai-chicken-chowder.html