Total Time
20mins
Prep 10 mins
Cook 10 mins

The delicious Thai soup is based on a recipe from Cook’s Illustrated. I’ve converted it to be Gluten-Free, with a couple of twists. Enjoy! For more great tasting and helthy gluten-free recipes, visit elanaspantry.com

Ingredients Nutrition

Directions

  1. Warm oil in a large saucepan over medium heat.
  2. Add shallots and cilantro, stirring frequently until softened –2 to 5 minutes.
  3. Stir in stock, coconut milk and agave and bring to a simmer.
  4. Pour broth through a fine mesh strainer and discard solids (shallot and cilantro).
  5. Return broth to saucepan.
  6. Reduce heat to medium , add mushrooms and broccoli and cook until tender –2 to 3 minutes.
  7. Add chicken and cook, stirring constantly, until no longer pink –1 to 3 minutes.
  8. Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup.
  9. Ladle soup into bowls and garnish with cilantro, chilies and scallions.
  10. Serve with wedges of lime.
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