READY IN 50 mins

Gluten-Free Thai Chicken Soup

Read Reviews (9)

"This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!" — elanaspantry.com

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 50 mins

Reviews More Reviews

Feb 22, 2010

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!

—verena_techie

See full review »

Oct 19, 2010

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.

—BarbaraB

See full review »

16 Ratings

See other versions of this recipe!

Mar 02, 2010

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 ...)

—daf

See full review »

Sep 08, 2011

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!

—eporteus

See full review »

Jan 12, 2013

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

—jennywithay

See full review »

Dec 01, 2012

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.

—SYRA1W

See full review »

May 16, 2012

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

—Jill Elliott

See full review »

Feb 27, 2013

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!

—amber.zenner

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spicy Chicken Thai Soup

Spicy Chicken Curry Soup

Coconut Chicken Soup

Thai Chicken Cabbage Soup

Spicy Chicken Thai Noodle Soup

Chicken Enchilada Soup

Easy Cream of Chicken Rice Soup

Chipotle Chicken Soup

Green Chile Chicken and Rice Soup

Thai Coconut Soup Using Ingredients You Actually Have!

Nutrition

Calories
327 kcal
16%

Carbohydrates
13.7 g
4%

Cholesterol
33 mg
11%

Fat
25.2 g
39%

Fiber
3.4 g
14%

Protein
17.8 g
36%

Sodium
846 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gluten-Free Thai Chicken Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 327
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 19.3g 96 %
** Cholesterol 33mg 11 %
Sodium 846mg 34 %
** Potassium 557mg 16 %
Total Carbohydrates 13.7g 4 %
** Dietary Fiber 3.4g 14 %
Protein 17.8g 36 %
** Sugars 3.9g
** Vitamin A 15 %
** Vitamin C 69 %
** Calcium 8 %
** Iron 46 %
** Thiamin 9 %
** Niacin 71 %
** Vitamin B6 27 %
** Magnesium 29 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.