Thai Chicken Soup


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Thai Chicken Soup

1 pot of soup Easy
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Ingredients (16)

  • 1 tablespoon grapeseed oil
  • 3 shallots, chopped
  • 8 sprigs cilantro, chopped
  • 4 cups chicken stock
  • 28 ounces coconut milk
  • 1 tablespoon agave
  • 1/2 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
  • 1/2 cup cilantro, minced
  • 2 serrano chilies, thinly sliced
  • 1/4 cup scallions
  • 1 lime, cut into wedges


The delicious Thai soup above 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


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