Gluten-Free Thai Chicken Soup
Warm, comforting, and bursting with bold flavors, this gluten-free Thai chicken soup is a quick and nourishing dish perfect for weeknight dinners. Made with tender chicken, creamy coconut milk, and vibrant veggies like carrots, red bell peppers, and mushrooms, this soup harmonizes the essence of Thai cuisine with just the right balance of spice from red curry paste and zingy freshness from lime juice. With a gluten-free twist thanks to carefully selected ingredients like tamari-based fish sauce and low-sodium broth, it’s ideal for those with dietary restrictions. Ready in just 45 minutes, this aromatic soup is topped with bright cilantro and green onions for a fresh finish, making it a wholesome, flavorful delight that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 pound chicken breast, cut into bite-sized pieces
- 4 cups low-sodium chicken broth (gluten-free)
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons fish sauce (gluten-free)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup mushrooms, thinly sliced
- 0.25 cup cilantro leaves, chopped
- 2 stalks green onions, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Heat the coconut oil in a large soup pot over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste and stir for 30 seconds to release its aroma.
Add the bite-sized chicken pieces to the pot and cook for 3-4 minutes until no longer pink on the outside.
Pour in the gluten-free chicken broth and bring the soup to a boil.
Lower the heat to a simmer, then add the coconut milk, fish sauce, and brown sugar. Stir well to combine.
Add the julienned carrot, sliced red bell pepper, and mushrooms. Simmer for 10-12 minutes until the vegetables are tender and the chicken is cooked through.
Stir in the fresh lime juice and season with salt and pepper to taste.
Ladle the soup into bowls and garnish with chopped cilantro leaves and sliced green onions.
Serve hot and enjoy your gluten-free Thai chicken soup!
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5922 mg | 257% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 44.6 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 313 mg | 24% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3978 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
