Warming, gluten-free Thai soup with chicken
Do you like Asian cuisine? Looking for an idea for an aromatic and warming dinner? Here’s a proposal you’ll love — homemade Thai chicken soup. Light, spicy and easy to prepare. Perfect for people struggling with a cold or gluten intolerance. Savor Asian flavors!
Notes
Recipe for a homemade, gluten-free Thai soup with chicken
Preparation:
Prepare the stock by placing chicken or turkey leftovers in a pressure cooker. Cover the meat with 1 L of cold water, lightly salt it, and heat over low heat so that it poaches but does not boil. This will take 20 minutes. Remove the meat from the stock prepared this way. The resulting broth will form the base of the soup. Next, to the pressure cooker filled with the stock, add the meat from the roasted chicken thighs. Bring to a boil, then add chopped lemongrass, diced carrot, as well as a bay leaf and minced ginger. Cook for 1 minute, then reduce the heat and simmer the soup, covered, over low heat for the next 10 minutes. Meanwhile, cook the noodles according to the instructions on the package. Add chili, lime juice and fish sauce to the simmering soup. Stir well, reduce the heat to the lowest setting, and slowly add the coconut milk, stirring constantly to combine the two liquids perfectly.
Serve the soup with the previously prepared noodles. Place a mound of noodles in a bowl, pour the soup over it and season with pepper and a portion of fresh coriander.
Note!
Thai soup pairs perfectly with bok choy, broccoli, napa cabbage, button mushrooms, celery, and spinach.
If the soup tastes too salty, just add an extra splash of lime juice. If the soup is too sour, balance the flavor by adding 1–2 teaspoons of sugar.
