Gluten free Thai chicken soup

    Gluten free Thai chicken soup


    26 people made this

    About this recipe: This is my take on a Thai soup recipe -- minus the gluten and more of the good stuff!

    Serves: 8 

    • 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

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. Ladle the soup into bowls, and sprinkle with coriander, chillies, spring onions and lime wedges to serve.

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