Gluten-Free Thai Chicken Soup

Ingredients

• 1 tablespoon agave nectar 
• 1 head broccoli cut into florets
• 28 ounce coconut milk canned
• 1 pound chicken breast meat thinly sliced
• 4 cups chicken stock see 
• 8 ounce crimini mushrooms sliced
• 3 tablespoons fish sauce 
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon grapeseed oil 
• 0.3 cup spring onion chopped
• 3 tablespoons juice of lime 
• 8  lime wedges 
• 2 teaspoons curry paste red
• 2  serrano chiles thinly sliced
• 3  shallots chopped

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• sieve

Directions

1. 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.
2. 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.
3. Return the broth to a simmer; stir in the mushrooms and broccoli and cook until the broccoli becomes tender, about 4 minutes.
4. 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.
5. Ladle the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.