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Gluten-Free Thai Chicken Soup Recipe

Recipe by: elanaspantry.com

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In50 m
  • 1Heat 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.
  • 2Return 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.
  • 3Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.
Ingredients
  • 8 servings
  • 327 cals
  • 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
  • 1/2 cup chopped fresh cilantro
  • 2 serrano chile peppers, thinly sliced
  • 1/4 cup chopped green onions
  • 8 lime wedges
Nutrition

Amount per serving ( 5 total)

  • Calories:
    327
    16%
  • Fat:
    25.2
    39%
  • Carbs:
    13.7
    4%
  • Protein:
    17.8
    36%
  • Cholesterol:
    33
    11%

Based on a 2,000 calorie diet

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