Gluten-Free Thai Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff! 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 |
1/2 cup chopped fresh cilantro |
2 serrano chile peppers, thinly sliced |
1/4 cup chopped green onions |
8 lime wedges |
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.
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