Hearty Thai Chicken Soup Recipe

With winter in full bloom, Chicken Soup is a great healthy and hearty dinner idea to warm you up! Depending on the size of your family, a pot of chicken soup can serve as dinner and lunch the following day!

Here is yummy chicken soup recipe I found this week for gluten free Thai chicken soup.

This Thai Chicken Soup (photo provided courtesy of elanaspantry.com) recipe is from Cook’s Illustrated and shared by Elanas Pantry.

Soup Ingredients

• 1 tablespoon grapeseed oil
• 3 shallots, chopped
• 8 sprigs cilantro, chopped
• 4 cups chicken stock
• 28 ounces coconut milk
• 1 tablespoon agave
• ½ pound crimini mushrooms
• 1 head broccoli
• 1 pound chicken breasts skinless-boneless, 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

garnish with: ½ cup cilantro, minced 2 serrano chilies, thinly sliced ¼ cup scallions

1 lime, cut into wedges (I did not use these)

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 (optional)