Thai Chicken Soup
Impress your guests with this kitchen creation.
Hot chili and coconut milk give this soup its Thai signature. You can adjust the chili and fish sauce to suite your taste buds.
- 6 cups gluten free chicken broth
- 2 boneless chicken breasts, chopped up into small pieces
- ½ tsp turmeric
- 1 tsp chili powder
- 2 Tbsp fish sauce, plus more to taste
- 3 cloves garlic, minced
- 1 red or green chili, finely sliced (seeds removed)
- ½ cup dry roasted unsalted peanuts, ground in a food processor
- 1 fresh broccoli cut up into bite-size pieces
- 2 cans thick coconut milk
- 2 Tbsp lime juice
- ¼ cup freshly chopped coriander leaves
- 2 spring onions, finely sliced finely
- 1 pkg gluten free rice noodles
- 4 heaped Tbsp. shredded coconut
Bring broth to a boil. Reduce heat to medium-high and add turmeric, chili powder, garlic, and fresh chili. Stir well.
Add the fresh chicken pieces. Continue boiling until chicken is cooked (8-10 minutes).
Add fish sauce, ground peanuts, and broccoli. Stir well. Reduce heat to low, adjusting until soup is lightly simmering.
In a separate pot, boil the noodles until cooked.
Drain and toss with sesame or olive oil to keep from sticking, or rinse with cold water. Set aside.
In a frying pan, dry fry the shredded coconut over medium heat, stirring constantly until it turns golden brown. Set aside.
Add coconut milk to the soup, stirring to dissolve. Now add the lime juice. Test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili if not spicy enough.
To serve, place noodles in a bowl and pour soup over the noodles. Garnish with spring onions, coriander and toasted coconut. Enjoy!