Gluten free Thai chicken soup

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    Gluten free Thai chicken soup

    Gluten free Thai chicken soup

    (24)
    50min


    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!

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (23)

    by
    40

    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!  -  18 Feb 2010  (Review from Allrecipes US | Canada)

    by
    12

    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 ...)  -  02 Mar 2010  (Review from Allrecipes US | Canada)

    by
    11

    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.  -  16 Oct 2010  (Review from Allrecipes US | Canada)

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