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Ingredients

1 tablespoon grapeseed oil 3 shallots, chopped 2 tablespoons chopped cilantro 4 cups chicken stock 2 (14 ounce) cans coconut milk 1 tablespoon agave nectar 1 (8 ounce) package crimini mushrooms, sliced 1 head broccoli, cut into florets 1 pound thinly sliced chicken breast meat 2 teaspoons red curry paste 3 tablespoons lime juice 3 tablespoons fish sauce ½ cup chopped fresh cilantro 2 serrano chile peppers, thinly sliced ¼ cup chopped green onions 8 lime wedges

Nutrition Info

327.1 calories carbohydrate: 13.7 g cholesterol: 32.7 mg fat: 25.2 g fiber: 3.4 g protein: 17.8 g saturatedFat: 19.3 g servingSize: - sodium: 846 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Heat the grapeseed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons chopped cilantro in the hot pan until the shallot has softened and turned translucent, about 4 minutes. Pour in the chicken stock, coconut milk, and agave nectar, bring to a simmer over medium-high heat. Once the broth reaches a simmer, strain through a mesh strainer into a clean saucepan, discard the shallot and cilantro.
Return the broth to a simmer, stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes. Add the chicken and cook until no longer pink, stirring constantly. Stir the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste, mix into the simmering soup.
Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.

8 servings

This is my take on a Cook's Illustrated Thai soup recipe minus the gluten and more of the good stuff!