posted in <<Elana's Gluten-Free Pantry > Featured > THRIVE! EXPERTS

Elana's Gluten-Free Pantry
Thai chicken soup
another yummy gluten-free recipe from Elana's pantry


Thai chicken soup

photo provided courtesy of elanaspantry.com


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


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


recipe courtesy elanaspantry.com

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posted on April 12, 2010 | tags: , ,

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