Thai Chicken Soup (Gluten Free)

(Adapted from Elana’s Pantry www.elanaspantry.com– Thank you!!)

ingredients

1 tablespoon grapeseed oil
1 teaspoon red pepper flakes
3 shallots, chopped
1 teaspoon crushed ginger
1 teaspoon crushed garlic
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave
1/2 pound crimini mushrooms
1 head broccoli
1 can of baby corn (strained and cut in half lengthwise)
1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into 18 inch thick pieces
2 Serrano chilies
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce
Garnish (Optional)
Minced cilantro
Scallions
Lime wedges

1
~ Warm oil in a large saucepan over medium heat
2
~ Add shallots, red pepper flakes, garlic, ginger, cilantro, stirring frequently until softened (about 2-5 minutes)
3
~ Stir in stock, coconut mil and agave and bring to a simmer
4
~ Pour broth through a fine mesh strainer and discard solids (shallots, cilantro and red pepper flakes)
5
~ Return broth to saucepan
6
~ Reduce heat to medium, add mushrooms and broccoli and cook until tender (2 to 3 minutes)
7
~ Add Serrano Chilies
8
~ Add chicken and cook, stirring constantly, until no longer pink (1 to 3 minutes)
9
~ Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
10
~ Ladle soup into bowls and garnish with cilantro, scallions and a lime wedge