Gluten-Free Thai Chicken Soup recipe
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Ingredients
- 1 tablespoon grapeseed oil 3 shallots, chopped 2 tablespoons chopped cilantro 4 cups chicken stock 2 (14 ounce) cans coconut milk 1 tablespoon agave nectar 1 (8 ounce) package crimini mushrooms, sliced 1 head broccoli, cut into florets 1 pound thinly sliced chicken breast meat 2 teaspoons red curry paste 3 tablespoons lime juice 3 tablespoons fish sauce ½ cup chopped fresh cilantro 2 serrano chile peppers, thinly sliced ¼ cup chopped green onions 8 lime wedges
Nutrition Info
- 327.1 caloriescarbohydrate: 13.7 gcholesterol: 32.7 mgfat: 25.2 gfiber: 3.4 gprotein: 17.8 gsaturatedFat: 19.3 gservingSize: -sodium: 846 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Thai Chicken Soup
Directions
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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.
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.
Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.