Thai Chicken Soup (Gluten-Free)

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

• 8 lime wedges
• 3 tbsp. of lime juice
• 4 cups of chicken stock
• 3 tbsp. of fish sauce
• 3 shallots, chopped
• 2 x 14 oz. cans coconut milk
• 2 tsp. of red curry paste
• 2 tbsp. of chopped cilantro
• 2 serrano chili peppers, remove seeds and thinly sliced
• 1 x 8 oz. package of cremini mushrooms, sliced
• 1 tbsp. of grapeseed oil
• 1 tbsp. of agave nectar
• 1 lb. Chicken breast, skinless and boneless, thinly sliced
• 1 head broccoli, cut into florets
• 1/2 cup of fresh cilantro, roughly chopped
• 1/4 cup of green onions, roughly chopped

Instructions

1. Place a large pot over medium heat and heat the grapeseed oil.

2. Stir in the shallots and 2 tablespoons of chopped coriander. Continue to cook for roughly 4 minutes until shallots are tender and translucent.

3. Add the chicken broth, the coconut milk, as well as the agave nectar, and then bring back to a boil on medium-high heat.

4. Once your broth reaches boiling, pour it through a mesh strainer into a clean pot. Dispose of solids.

5. Reduce heat to low; toss in broccoli and mushrooms and simmer for about 4 minutes until the broccoli becomes tender.

6. Add your chicken, and then continue cooking until no longer pink, stirring frequently.

7. In a small bowl, combine the curry paste, the fish sauce, as well as the lemon juice. Dissolve the curry paste, add it to the pot, and stir while cooking.

8. Ladle into bowls and garnish with chopped coriander, peppers, onions and wedges of lime.