Gluten-Free Thai Chicken Soup

Gluten-Free Thai Chicken Soup

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elanaspantry.com 15

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

Ingredients

50 m {{adjustedServings}} servings 327 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

13
  1. 21 Ratings

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Great Recipe, add more red curry paste for more flavour and add sesame oil instead of grapeseed, less though. Squeeze in real lime and add thai basil if you can find it and/or kaffir lime leaves...

This was yummy. We will definitely have it again. Changes required: couldn't locate the agave nectar, but it really seemed to lack nothing! Used lime juice, but no lime garnish. Otherwise, ...

I was craving some Thai soup, and had some chicken broth and chicken made up from earlier in the week. This was easy and tasty ... I didn't have broccoli so just used some fresh asparagus. Ser...