Gluten-Free Tom Yum Soup with Chicken
Dive into the bold and zesty flavors of Thailand with this Gluten-Free Tom Yum Soup with Chicken—a perfect balance of spice, tang, and savory goodness! This recipe features tender chicken breast simmered in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves, creating an aromatic base that’s rich in authentic Thai flavors. Fresh mushrooms, tomatoes, and Thai bird’s eye chilies add texture and bursts of color, while gluten-free fish sauce and lime juice provide the signature umami and tangy kick that make Tom Yum so irresistible. Ready in less than an hour, this comforting soup is ideal for those seeking a flavorful meal without gluten. Garnished with fresh cilantro, it’s a vibrant dish that will warm your soul and excite your taste buds. Perfect for a wholesome lunch or dinner, serve it steaming hot and let the fragrant spices transport you to the streets of Thailand!
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Recipe Information
Ingredients
- 400 grams Chicken breast
- 6 cups Chicken stock (gluten-free)
- 2 whole Lemongrass stalks
- 3 slices Galangal root (fresh, sliced)
- 4 leaves Kaffir lime leaves
- 3 whole Thai bird's eye chilies
- 200 grams Fresh mushrooms (such as button or straw mushrooms)
- 2 tablespoons Fish sauce (gluten-free)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 medium Tomatoes (quartered)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 cups Water
Instructions
Trim excess fat from chicken breast and slice it into thin strips. Set aside.
Prepare the lemongrass by trimming the ends, peeling the outer layers, and lightly crushing the stalks with the side of a knife. Cut each stalk into 2-3 pieces.
In a large pot, bring the gluten-free chicken stock and 2 cups of water to a boil over medium-high heat.
Add the lemongrass, galangal slices, and kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the broth with their aromatic flavors.
Gently smash the Thai bird's eye chilies with the back of a knife and add them to the pot.
Add the chicken slices to the pot and cook for 4-5 minutes, or until they are no longer pink.
Stir in the mushrooms and tomatoes. Let the soup simmer for another 5 minutes, or until the mushrooms are tender.
Season the soup with gluten-free fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning, adding more lime juice or fish sauce if desired for additional tanginess or saltiness.
Remove the pot from the heat and garnish the soup with fresh chopped cilantro.
Serve hot and enjoy this fragrant, gluten-free Tom Yum Chicken Soup!
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 10502 mg | 457% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 15.0 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 275 mg | 21% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3549 mg | 76% | |
*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.
