Soup season will soon be over. But while it lasts, this recipe is one to try before warm weather hits. Especially if you love Thai food. This recipe is my version of one from the Elana’s Pantry website.
This recipe is easy, dairy-free, gluten-free, and bursting with flavor. It makes a big batch. That’s good because The Man of Steel and I would have quibbled over the leftovers otherwise. Needless to say, this version of Thai soup received the Hiram Coveted Seal of Approval. Next time, I may add some red pepper flakes to add a bit more heat.
Thai Chicken Soup
Ingredients
- 1 tablespoon coconut oil
- 1 bunch green onion, chopped
- 8 sprigs cilantro, chopped
- 4 cups chicken broth
- 28 ounces coconut
- ½ pound crimini mushrooms
- 1 head broccoli
- 1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces
- 3 tablespoons fresh lime juice
- 2 teaspoons red curry paste
- 3 tablespoons fish sauce
- ½ cup cilantro, minced
Cooking Instructions
- Warm oil in a large saucepan over medium heat
- Add half of the green onions and cilantro, stirring frequently until softened, about 5 minutes
- Stir in stock and coconut milk and bring to a simmer
- Pour broth through a fine mesh strainer and discard solids (green onions and cilantro)
- Return broth to saucepan
- Reduce heat to medium, add mushrooms and broccoli and cook until tender, about 5 minutes
- Add chicken and cook, stirring constantly, until no longer pink
- Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
- Ladle soup into bowls and garnish with cilantro, chilies and scallions
