This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!
Provided by elanaspantry.com
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar; bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan; discard the shallot and cilantro.
- Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste; mix into the simmering soup.
- Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 13.7 g, Cholesterol 32.7 mg, Fat 25.2 g, Fiber 3.4 g, Protein 17.8 g, SaturatedFat 19.3 g, Sodium 846 mg, Sugar 3.9 g
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