Creamy Thai Chicken Chowder Recipe
Creamy Thai chicken soup with rotisserie chicken, coconut milk, and green curry paste. A dairy free, one pot dinner on the table in just 25 minutes.
Servings 4 Servings
Equipment
- Large stockpot or Dutch oven
- Chef's knife and cutting board
- Mandoline for paper thin carrots
- Soup ladle
- 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.
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
