"This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!" — elanaspantry.com
Watch video tips and tricks
2 (14 ounce) cans
1 (8 ounce) package
crimini mushrooms, sliced
broccoli, cut into florets
thinly sliced chicken breast meat
red curry paste
chopped fresh cilantro
serrano chile peppers, thinly sliced
chopped green onions
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 (these keep well in the freezer). Another name for this is Tom Ka Gai soup.Very yummy! I like to use mushrooms, lemongrass and onions instead of broccoli making it more of a Tom Ka Gain soup. Also for gluten free makes sure you check the chicken stock you use as most commercial stocks are NOT gluten free!
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, made it as written.
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. Served with rice, it really hit the spot! (But I still have to find out what agave nectar is ...)
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!
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 curry paste and just 1 can of coconut milk so I used more chicken stock. I did have fish sauce which i don't think you can do without. The soup still turned out great even with all the changes which is an indication of a good solid recipe. Would definitely recommend.
used green curry paste (store didn't have red) and added rice noodles. This was yummy!
Great, healthy recipe. Substituted light coconut milk, oyster sauce for the fish sauce, and poached the chicken separately for some added flavor. Followed the recipe otherwise, and worked great. Added some rice noodles, but they ended up being difficult to eat with the other chunks in the soup. Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Thai Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 227
See Chef John’s tasty version of spicy Thai chicken soup.
See how to make a savory, 5-star chicken noodle soup.
See how to make a quick, 5-star chicken soup that’s filling and delicious.