Gluten-free Thai Chicken Soup:
This Gluten-free Thai Chicken soup is actually one of the simplest things you can make in the kitchen. What could be more comforting in cold weather than hearty chicken soup? This soup has a distinctive Thai flavor to it as I use coconut milk and lemongrass. You can skip the lemongrass if you don’t like the flavor, it took me a while to develop the taste for lemongrass 🙂
I make this soup in two steps:
First, I make sauté the vegetables.
Second, I add the coconut milk
Third, I add cooked chicken.
Onion: 1 chopped
Garlic: 2 cloves. Minced/chopped
Thai yellow curry paste: 1 tsp (Or use GF Thai curry powder) (optional)
Get the recipe for the Thai Curry Paste here:
Coconut Milk: 1 can
Button Mushrooms: Chopped 1 packet
Lemon grass: 1 small stick
Pepper powder: 1/4 tsp
Mix Veggies: Cut the vegetables of your choice. I use bok choy, bell peppers, green onion (together- 1/2 cup)
Chicken breast: 2
Vegetable oil: 1 tsp
Water: 1/4 cup
Lemon juice: 1 tsp
Salt to taste
Method to make the Gluten-free Thai chicken soup:
Step 1: Take the boneless chicken pieces, rub salt and grill them till well done.
Step 2: Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, curry paste, vegetables, mushroom, lemongrass, pepper powder, salt. Cook for a minute on low heat.
Step 3: Now add the coconut milk and water. Cook them on low heat for 10 7-8 minutes. Stir occasionally.
Step 4: Add the cooked/roasted chicken (shredded) cover and bring to a boil. Squeeze lemon juice before serving.
Time to serve.
For other soup recipes, you can click on the link below:
To make authentic Vegan Thai Curry, you can check off this link below: