Thai Coconut Soup Trial: Gluten-free, Dairy-free, Nut-free
As I mentioned this week, we’ve been sick lately. So I’ve been making a few soups lately, and the less prep that went into it the better. Which is why I ended up trying this Thai Coconut Soup from Our Best Bites this week.
I swapped out the ramen noodles for gluten-free noodles, and added some carrots, since it needed SOME veggies. I also didn’t have a jalapeno in the house, so I subbed red pepper instead. I also omitted the cilantro and green onions since I didn’t have any.
Cook chicken according to your preferred method. In a large pot, combine broth, milk, carrots, and spices and bring to a boil. Add pasta, reduce to a simmer for 10-20 minutes, or until carrots and noodles are tender. Dice chicken and add it to the pot along with lime juice. Stir to combine. Serve.
Thai Coconut Soup
Adapted from Our Best Bites
Gluten-free, Dairy-free, Nut-free
- 1 cup diced cooked chicken
- 1 32 ounce carton chicken broth
- 1 3/4 cup coconut milk
- 2 carrots, peeled and sliced
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon red pepper
- 1/2 teaspoon salt
- 8 oz GF rotelle pasta (or other preferred shape)
- 1 1/2 Tablespoons lime juice
Combine chicken broth, coconut milk, carrots, ginger, red pepper, and salt in a large pot. Bring to a boil, add pasta, and reduce heat to low. Simmer for 10-20 minutes, until carrots and pasta are tender. Stir in chicken and lime juice. Serve immediately.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
This soup had a nice, pleasant, sweet taste. The kick from the pepper was very mild. My daughter was only interested in eating bread. Joseph got seconds and thirds of the chicken and noodles (he ignored the carrots). Would do again.