Search thousands of recipes reviewed by home cooks like you.

Gluten-Free Thai Chicken Soup

Gluten-Free Thai Chicken Soup

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
elanaspantry.com

elanaspantry.com

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

verena_techie
40

verena_techie

2/22/2010

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 (these keep well in the freezer). Another name for this is Tom Ka Gai soup.Very yummy! I like to use mushrooms, lemongrass and onions instead of broccoli making it more of a Tom Ka Gain soup. Also for gluten free makes sure you check the chicken stock you use as most commercial stocks are NOT gluten free!

BarbaraB
11

BarbaraB

10/19/2010

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, made it as written.

daf
10

daf

3/2/2010

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. Served with rice, it really hit the spot! (But I still have to find out what agave nectar is ...)

Similar recipes

ADVERTISEMENT