About this recipe:This is my take on a Thai soup recipe -- minus the gluten and more of the good stuff!
1 tablespoon grapeseed oil
3 shallots, chopped
2 tablespoons chopped coriander
1L chicken stock
2 (400g) tins coconut milk
1 tablespoon agave nectar
250g crimini mushrooms, sliced
1 broccoli, cut into florets
500g thinly sliced chicken breast
2 teaspoons red curry paste
3 tablespoons lime juice
3 tablespoons fish sauce
8 tablespoons chopped fresh coriander
2 red or green chillies, thinly sliced
4 tablespoons chopped spring onions
8 lime wedges
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Method Prep:30min › Cook:20min › Ready in:50min
Heat the grapeseed oil in a large saucepan over medium heat. Stir in the shallot and 2 tablespoons chopped coriander; cook and stir 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 coriander.
Return the broth to a simmer, then stir in the mushrooms and broccoli; cook until the broccoli becomes tender, about 4 minutes. Stir in 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, then stir into the simmering soup.
Ladle the soup into bowls, and sprinkle with coriander, chillies, spring onions and lime wedges to serve.