Thai Chicken Soup

Submitted by Elanas Pantry

"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"

 

• Ready In: 20mins
• Ingredients: 16
• Yields: 1 pot of soup
• Serves: 4-6

ingredients

• 1 tablespoon grapeseed oil
• 3 shallots, chopped
• 8 sprigs cilantro, chopped
• 4 cups chicken stock
• 28 ounces coconut milk
• 1 tablespoon agave nectar
• 1⁄2 lb cremini mushroom
• 1 head broccoli
• 1 lb boneless skinless chicken breast, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
• 3 tablespoons fresh lime juice
• 2 teaspoons Thai red curry paste
• 3 tablespoons fish sauce
• 1⁄2 cup cilantro, minced
• 2 serrano chilies, thinly sliced
• 1⁄4 cup scallion
• 1 lime, cut into wedges

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.