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Thai Chicken Chowder

Flavored with chicken, Thai chili paste, coconut milk and jasmine, this aromatic chowder is a true delight.

Recipe by Canned Food Alliance
Servings
6
Tags
asian, thai, dairy free, gluten free, sugar free

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1/2 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 3/4 cup jasmine or long-grain white rice
  • 1/4 to 1/2 teaspoon green Thai chili paste (see note)
  • 2 cans (14 1/2 ounces each) petite diced tomatoes, drained
  • 2 cans (14 ounces each) reduced-sodium chicken broth
  • 1 pound skinless, boneless chicken-breast halves, cut in 1/2-inch chunks
  • 1 can (13 1/2 ounces) lite coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon fresh lime juice
  • 2 tablespoons each chopped fresh basil and cilantro

Preparation

  1. Heat the oil in a large heavy saucepan or Dutch oven over medium heat.
  2. Add the onion, bell pepper and garlic and sauté for about 5 minutes until tender.
  3. Add the rice and chili paste and stir for 1 minute until well blended.
  4. Add the tomatoes and broth and increase the heat to medium-high.
  5. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes, until the rice is tender.
  6. Add the chicken, coconut milk, salt and pepper; cover the pan and simmer for 5 to 7 minutes until the chicken is cooked through (Do not overcook).
  7. Remove the pan from the heat and stir in the lime juice.
  8. Garnish with chopped basil and cilantro.