Gluten free Thai Chicken Soup

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 lemon grass 🙂

Serves: 2

Prep Time: 10

Cooking Time: 10 Minute

I make this soup in two steps:

First, I make sauté the vegetables.

Second, I add the coconut milk

Third, I add cooked chicken.

What Ingredients Do You Need to Make Glutenfree Thai Chicken Soup:

• Onion: 1 chopped
• Garlic: 2 cloves. Minced/chopped
• Thai yellow curry paste: 1 tsp (Or use GF Thai curry powder) (optional)
• 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:

1. Take the boneless chicken pieces, rub salt and grill them till well done.
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.
3. Now add the coconut milk and water. Cook them on low heat for 10 7-8 minutes. Stir occasionally.
4. Add the cooked/roasted chicken (shredded) cover and bring to a boil. Squeeze lemon juice before serving.
5. Time to serve

You can also try my favourite soups and Authentic Vegan Thai Curry.

Gluten free Thai Chicken Soup

Recipe by KhushbooCourse: SoupsCuisine: Chinese

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• Onion: 1 chopped

• Garlic: 2 cloves. Minced/chopped

• Thai yellow curry paste: 1 tsp (Or use GF Thai curry powder) (optional)

• 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

Directions

• Take the boneless chicken pieces, rub salt and grill them till well done.
• 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.
• Now add the coconut milk and water. Cook them on low heat for 10 7-8 minutes. Stir occasionally.
• Add the cooked/roasted chicken (shredded) cover and bring to a boil. Squeeze lemon juice before serving.
• Time to serve