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Gluten-Free Thai Chicken Soup

"This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!"
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50 m servings 327 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.

Nutrition Facts

Per Serving: 327 calories; 25.2 g fat; 13.7 g carbohydrates; 17.8 g protein; 33 mg cholesterol; 846 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 15
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Great Recipe, add more red curry paste for more flavour and add sesame oil instead of grapeseed, less though. Squeeze in real lime and add thai basil if you can find it and/or kaffir lime leaves...

I was craving some Thai soup, and had some chicken broth and chicken made up from earlier in the week. This was easy and tasty ... I didn't have broccoli so just used some fresh asparagus. Ser...

This was yummy. We will definitely have it again. Changes required: couldn't locate the agave nectar, but it really seemed to lack nothing! Used lime juice, but no lime garnish. Otherwise, ...

I made this soup with oyster sauce instead of fish sauce. It still came out delicious. The red curry and the coconut milk taste great together. Yummo!

We substituted tofu for chicken, added ginger, and left out the fish sauce. Yummy!

I loved this recipe! I followed it to every ingredient and thought it came out great! I will definitely be making this again!

This is a great recipe, I did not have all the ingredients so I used what I had on hand. I had lemon juice, basil, spinach, celery, carrots, onion, kidney beans, corn. Also I only had yellow cu...

used green curry paste (store didn't have red) and added rice noodles. This was yummy!

This was really good. I did have to double the amount of chicken broth in order to get it to be soup though.