Creamy Thai Chicken Chowder
This creamy thai chicken chowder is a quick weeknight soup that takes less than 30 minutes from start to finish. Easy and packed with flavor.
Servings 4 Servings
Ingredients
- 1 rotisserie chicken found in the deli at the supermarket
- 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
- 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.
Nutrition
Calories: 545kcal | Carbohydrates: 14g | Protein: 46g | Fat: 36g | Saturated Fat: 24g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 148mg | Sodium: 1757mg | Potassium: 464mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5905IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg
