Gluten-Free Thai Chicken Soup recipe

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Ingredients

1 tablespoon grapeseed oil
3 shallots, chopped
2 tablespoons chopped cilantro
4 cups chicken stock
2 (14 ounce) cans coconut milk
1 tablespoon agave nectar
1 (8 ounce) package crimini mushrooms, sliced
1 head broccoli, cut into florets
1 pound thinly sliced chicken breast meat
2 teaspoons red curry paste
3 tablespoons lime juice
3 tablespoons fish sauce
½ cup chopped fresh cilantro
2 serrano chile peppers, thinly sliced
¼ cup chopped green onions
8 lime wedges

Nutrition Info

327.1 calories
carbohydrate: 13.7 g
cholesterol: 32.7 mg
fat: 25.2 g
fiber: 3.4 g
protein: 17.8 g
saturatedFat: 19.3 g
servingSize: -
sodium: 846 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar, bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan, discard the shallot and cilantro.

  2. Return the broth to a simmer, stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste, mix into the simmering soup.

  3. Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.

Recipe Yield

8 servings

Recipe Note

This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!

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