Thai Chicken Chowder

"Light coconut milk gives this soup a rich flavor, and the sweet potato and chicken make it filling." --Margee Berry, Trout Lake, WA

Yield: 6 servings (serving size: 1 1/3 cups chowder and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 20.9g
  • Carbohydrate: 15.8g
  • Fiber: 3.4g
  • Cholesterol: 48mg
  • Iron: 1.9mg
  • Sodium: 346mg
  • Calcium: 58mg


  • 2 teaspoons olive oil
  • 1 1/2 cups (1/2-inch) cubed peeled sweet potato
  • 1 1/4 cups chopped green onions, divided
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 2/3 cup snow peas, cut into 1/2-inch pieces
  • 3 tablespoons minced peeled fresh lemongrass
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 1/2 cups chopped cooked chicken breast
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1 (14-ounce) can light coconut milk
  • 3 tablespoons chopped fresh cilantro
  • 6 lime wedges


  1. Heat oil in a Dutch oven over medium heat. Add potato, 1 cup onions, pepper, celery, and peas to pan; cook 8 minutes, stirring frequently. Add lemongrass, ginger, and garlic; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add chicken, juice, chili garlic sauce, and milk; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1/4 cup onions and cilantro; serve with lime wedges.
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