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

We often use America's Test Kitchen Cookbooks because they are really reliable for great recipes, and easily adaptable to gluten free recipes.  This is the first recipe we tried from the Slow Cooker Revolution Cookbook, that has 200 recipes.

We loved this recipe and was naturally gluten free with the proper chicken broth being used.  I can't wait to make this recipe again, it gave off such nice aroma's, and not to mention the compliments when bringing this soup to work for lunch!

Yum!

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

Directions

1. Microwave onions, garlic, ginger and oil in a bowl, stirring occasionally, until onions are softened, about 5 minutes and transfer to slow cooker
2. Stir borth, 1 can coconut milk, lemon grass, carrots, 1 tbs fish sauce, and cilantro stems into slow cooker.
3. Season chicken with salt and pepper and nestle into slow cooker
4. Cover and cook until chicken is tender, 4 to 6 hours on low.
5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.  
6. Let soup settle for 5 minutes then remove fat from surface using large spoon.  Discard lemon grass and cilantro stems
7. Stir in mushrooms, cover and cook on hight until mushrooms are tender (5-15 minutes).  Microwave remaining can of coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 table spoons of fish sauce, lime juice, sugar, and curry paste to dissolve.
8. Stir hot coconut mixture and shredded chicken until soup and let sit until heated through, about 5 minutes.  Season with salt and pepper to taste and serve with garnishes (we didn't garnish).

This recipe is for anyone with Celiac that enjoys a nice Asian soup!

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta