Creamy Thai Chicken Chowder
Creamy Thai chicken chowder with rotisserie chicken, coconut milk, green curry, corn, and rice noodles. A one pot, dairy free soup ready in 25 minutes.
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Creamy Thai chicken chowder is a coconut milk soup loaded with tender rotisserie chicken, sweet corn, carrots, and rice noodles in a green curry broth.
It takes the comfort of a classic chowder and gives it bright Thai flavor without any cream, flour, or roux. Everything goes into one pot and dinner is on the table in about 25 minutes. I first made this on one of those nonstop workdays when 6 o’clock showed up before I had a dinner plan, and it has been my weeknight rescue soup ever since. A store bought rotisserie chicken does the heavy lifting, so all you really do is shred, stir, and simmer.
If you love a fast rotisserie chicken dinner, my Rotisserie Chicken Tortilla Soup uses the same shortcut with smoky Mexican flavors. For more creamy soups with an Asian or curry twist, try my Creamy Ginger Chicken Meatball Soup or this silky Curried Carrot Soup.
In This Post
Why You’ll Love this Creamy Thai Chicken Chowder
This soup tastes like it simmered all afternoon, but it is ready in less time than takeout. Full fat coconut milk makes the broth rich and velvety, green curry paste adds savory herbal depth, soy sauce brings a salty backbone, and a pinch of cayenne gives just enough warmth to keep every spoonful interesting. Sweet corn and carrots balance it all out, and a handful of fresh cilantro at the end makes the whole pot taste bright and fresh.
It is also a budget friendly, pantry driven recipe. One rotisserie chicken, a can of coconut milk, a carton of stock, and a few staples feed four people, and there is no browning, blending, or fussy prep. It is a one pot meal that is naturally dairy free, kid friendly when you go easy on the cayenne, and easy to stretch with whatever vegetables you have on hand.
Heather’s Expert Tips for the Best Creamy Thai Chicken Chowder
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Bloom the curry paste for bigger flavor: After years of developing flavor profiles as co-founder of Spiceology, I can tell you that curry paste and dried spices wake up when they hit warm fat. Stir the green curry paste and cayenne into a splash of the coconut milk in the pot first, then add everything else.
- Use full fat coconut milk: Light coconut milk makes a thin broth. Full fat gives you that creamy, chowder style body without adding any dairy or thickener.
- Slice the carrots thin: Thinly sliced carrots cook in the same 8 to 10 minutes as the noodles. Thick coins will still be crunchy when everything else is done.
- Do not overcook the rice noodles: Rice stick noodles keep drinking broth as they sit. Pull the pot off the heat as soon as the carrots are tender, and if you plan on leftovers, see the storage tips below.
- Make your own stock if you have time: My Homemade Chicken Stock gives the broth more body and lets you control the salt, which matters here since soy sauce and curry paste are both salty.
Equipment Needed
- Large stockpot or Dutch oven
- Chef’s knife and cutting board
- Mandoline slicer (for paper thin carrots)
- Soup ladle
- Soup bowls
Ingredients for 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.
Recipe Variations & Substitutions
- Swap the chicken: Leftover roast chicken, poached chicken breast, or shredded turkey all work in place of rotisserie chicken.
- Change the curry: Red curry paste gives a deeper, chile forward flavor, and yellow curry paste is milder and slightly sweeter. Start with the same 2 teaspoons and adjust to taste.
- Add more vegetables: Sliced red bell pepper, baby spinach, snap peas, or sliced mushrooms can go in with the carrots. Frozen mixed vegetables work in a pinch.
- Make it gluten free: Rice noodles are naturally gluten free, so simply use tamari or coconut aminos in place of the soy sauce and check the label on your curry paste.
- Finish with lime: A squeeze of fresh lime juice right before serving brightens the coconut broth and balances the richness.
How to Store, Freeze, and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
- Expect thicker leftovers: The rice noodles absorb broth overnight. Add a splash of chicken stock or water when reheating to loosen it back up.
- Freeze without the noodles: For best results, freeze the soup before adding the rice noodles for up to 3 months. Cook fresh noodles when you reheat.
- Thaw and whisk: Coconut milk can look slightly separated after freezing. Thaw overnight in the fridge and give it a good stir or whisk while it warms.
- Reheat gently: Warm on the stovetop over medium low heat until steaming, or microwave individual portions in 1 minute bursts, stirring between each.
What to Serve with Creamy Thai Chicken Chowder
- Chinese Chicken Salad Wraps for a crunchy, fresh soup and wrap combo
- Sesame Broccolini Noodles for a green side with toasty sesame flavor
- Quick Tempura Fish for a crispy, light contrast to the creamy broth
Frequently Asked Questions
Most store bought green curry paste is moderately spicy, but the 2 teaspoons in this recipe are diluted by a full can of coconut milk and 3 cups of stock, so the soup lands on the mild side. Heat level varies by brand, so start with less if you are sensitive and add more to taste.
Yes. Any cooked, shredded chicken works, including leftover roast chicken or poached chicken breasts. You can also simmer bite sized pieces of raw chicken thigh in the broth for 10 to 12 minutes, until cooked through, before adding the noodles.
Thin rice stick noodles, often labeled pad Thai noodles or banh pho, are the best choice. They cook right in the broth in under 10 minutes and soak up all that coconut curry flavor.
A chowder is a thick, hearty soup loaded with chunky ingredients. In this recipe the full fat coconut milk gives the broth the rich, creamy body of a classic chowder without any dairy or flour.
Yes. Coconut milk provides all of the creaminess, so there is no butter, milk, or cream in this recipe. For more weeknight ideas, browse my Soup & Stew recipes and 30 minute dinners.
If you love the flavors in this chowder, my Malabar Chicken Curry is a richly spiced coconut curry that is perfect served over rice.
If you like this recipe, try:
- Skillet Chicken Thighs with Sausage and Mushrooms
- Lemon Angel Hair Pasta
- Roasted Celery Soup
- Cheesy Tater Tot Casserole (No Canned Soup)
- Italian Wedding Soup
Creamy Thai Chicken Chowder Recipe
Recommended Tools
- Large stockpot or Dutch oven
- Chef’s knife and cutting board
- Mandoline - for paper thin carrots
- Soup bowls
Ingredients
- 1 rotisserie chicken, discard skin & bones, bite-sized pieces
- 3 cups chicken stock
- 13.5 oz unsweetened coconut milk
- 1 cup carrot, thinly sliced
- 1 cup rice stick noodles, broken, Bahn Pho
- 1 cup corn kernels, fresh or frozen (thawed)
- 1 tbsp soy sauce
- 2 tsp green curry paste
- ½ tsp kosher salt
- ¼ tsp cayenne pepper, or hot pepper sauce, optional
- ¼ cup chopped cilantro
Instructions
- Add the rotisserie chicken pieces to a large stockpot. Add the chicken broth, coconut milk, sliced carrots, broken rice stick noodles, corn kernels, soy sauce, green curry paste, kosher salt, and cayenne pepper. Stir well to combine.
- Bring to a low boil over medium-high heat for about 2-3 minutes. Reduce heat to medium-low and simmer for an additional 8-10 minutes, or until carrots and rice stick noodles are tender.
- Ladle into bowls and top with cilantro, if desired. Serve immediately.
Did you make this recipe?
Please leave a star rating and review . I appreciate your feedback, and it helps others too!This thai chicken chowder recipe was originally posted on June 14th, 2013. The post has been updated to include recipe variations and substitutions, storage tips, and updated cooking instructions.
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
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!