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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 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.
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