Gluten-Free Thai Chicken Soup

Dive into a warm, aromatic bowl of Gluten-Free Thai Chicken Soup, a comforting dish bursting with bold flavors and wholesome ingredients. This creamy, coconut-based soup is infused with the vibrant taste of red curry paste, fresh ginger, and garlic, perfectly balanced with a touch of lime juice and a hint of sweetness from brown sugar. Tender chicken, crisp julienned carrots, red bell peppers, and earthy mushrooms create a hearty, nutrient-packed meal that’s naturally gluten-free. Finished with a sprinkle of fresh cilantro and green onions, this quick and easy recipe is ready in just 45 minutes, making it the perfect choice for a satisfying weeknight dinner or an impressive starter for any occasion.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large soup pot over medium heat.

Step 2

Add the chopped onion and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste and stir for 30 seconds to release its aroma.

Step 5

Add the bite-sized chicken pieces to the pot and cook for 3-4 minutes until no longer pink on the outside.

Step 6

Pour in the gluten-free chicken broth and bring the soup to a boil.

Step 7

Lower the heat to a simmer, then add the coconut milk, fish sauce, and brown sugar. Stir well to combine.

Step 8

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.

Step 9

Stir in the fresh lime juice and season with salt and pepper to taste.

Step 10

Ladle the soup into bowls and garnish with chopped cilantro leaves and sliced green onions.

Step 11

Serve hot and enjoy your gluten-free Thai chicken soup!

Nutrition Facts

Serving size	2533.5 grams (2533.5g)

Amount per serving	% Daily Value*
Calories	2277

Total Fat 145.40g	186%
Saturated Fat 113.70g	569%
Polyunsaturated Fat 0.50g
Cholesterol 386mg	129%
Sodium 5922mg	257%
Total Carbohydrate 84.90g	31%
Dietary Fiber 21.90g	78%
Total Sugars 44.60g
Protein 169.10g	338%

Vitamin D 73IU	365%
Calcium 313mg	24%
Iron 22mg	123%
Potassium 3978mg	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.

Source of Calories

Fat: 56.3%

Protein: 29.1%

Carbs: 14.6%