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Gluten Free Thai-Style Chicken Soup - adapted from America's Test Kitchen #yegfood Recipe

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Gluten Free Thai-Style Chicken Soup - adapted from America's Test Kitchen #yegfood
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Ingredients

  • 2 minced onions
  • 6 minced garlic cloves
  • 2 tbs minced or grated ginger
  • 1 tbs vegetable oil
  • 4 cups low-sodium chicken broth (we used Campbell's because it is gluten free)
  • 2 x 14 ounce cans of coconut milk (purchased at Superstore, Wal-Mart or even TNT Supermarket)
  • 2 stalks lemon grass, bottom 5 inches only, bruised (see further instructions) - purchased at TNT Supermarket
  • 2 carrots, peeled and sliced 1/4 inch thick
  • 3 tablespoons fish sauce (Blue Dragon found at Wal-Mart or Sobey's)
  • 10 cilantro stems, tied together with twine (we actually didn't add this)
  • 1.5 lbs bonesless, skinless chicken thighs (we used chicken breasts out of preference)
  • 8 ounces sliced white mushrooms
  • 3 tbs of lime juice
  • 1 tbs sugar
  • 2 tsp Thai red curry paste (We found at Wal-Mart and at TNT)
  • Garnishes
  • 1/2 cup fresh cilantro leaves
  • 2 fresh thai, serrano, or jalapeno chiles, stemmed, seeded and slived thin
  • scallions, sliced thin lime wedges for serving

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