Thai Chicken Soup Recipe

Difficulty: Easy | Total Time: 10 | Active Time: | Makes: 1 pot of soup

The delicious Thai soup above is based on a recipe from Cook’s Illustrated.

I’ve converted it to be Gluten-Free, with a couple of twists. Enjoy!

For more great tasting and helthy gluten-free recipes, visit

  • 1 tablespoon grapeseed oil
  • 3 shallots, chopped
  • 8 sprigs cilantro, chopped
  • 4 cups chicken stock
  • 28 ounces coconut milk
  • 1 tablespoon agave
  • 1/2 pound crimini mushrooms
  • 1 head broccoli
  • 1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into 1/8 inch thick pieces
  • 3 tablespoons fresh lime juice
  • 2 teaspoons Thai red curry paste
  • 3 tablespoons fish sauce
  • 1/2 cup cilantro, minced
  • 2 serrano chilies, thinly sliced
  • 1/4 cup scallions
  • 1 lime, cut into wedges
  1. Warm oil in a large saucepan over medium heat
  2. Add shallots and cilantro, stirring frequently until softened –2 to 5 minutes
  3. Stir in stock, coconut milk and agave and bring to a simmer
  4. Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)
  5. Return broth to saucepan
  6. Reduce heat to medium , add mushrooms and broccoli and cook until tender –2 to 3 minutes
  7. Add chicken and cook, stirring constantly, until no longer pink –1 to 3 minutes
  8. Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
  9. Ladle soup into bowls and garnish with cilantro, chilies and scallions
  10. Serve with wedges of lime

Member recipes are not tested by the CHOW food team.