Gluten-Free Tom Yum Soup with Chicken
Dive into a bowl of bold, aromatic flavors with this Gluten-Free Tom Yum Soup with Chicken—a vibrant Thai-inspired dish that's as comforting as it is invigorating. Featuring tender slices of chicken breast simmered in a fragrant broth of gluten-free chicken stock, lemongrass, galangal, and kaffir lime leaves, this soup bursts with authentic Southeast Asian flair. Fresh mushrooms, tomatoes, and Thai bird's eye chilies add texture and heat, while a splash of lime juice and gluten-free fish sauce creates the perfect balance of tangy, salty, and savory notes. Finished with a sprinkle of fresh cilantro, this gluten-free recipe is not only quick to prepare but also perfect for serving as a light meal or a starter. Whether you're tackling dinner for the family or indulging in your love for Thai cuisine, this 30-minute soup will leave your taste buds dancing!
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Ingredients
- 400 grams Chicken breast
- 6 cups Chicken stock (gluten-free)
- 2 whole Lemongrass stalks
- 3 slices Galangal root (fresh, sliced)
- 4 leaves Kaffir lime leaves
- 3 whole Thai bird's eye chilies
- 200 grams Fresh mushrooms (such as button or straw mushrooms)
- 2 tablespoons Fish sauce (gluten-free)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 medium Tomatoes (quartered)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 cups Water
Directions
Step 1
Trim excess fat from chicken breast and slice it into thin strips. Set aside.
Step 2
Prepare the lemongrass by trimming the ends, peeling the outer layers, and lightly crushing the stalks with the side of a knife. Cut each stalk into 2-3 pieces.
Step 3
In a large pot, bring the gluten-free chicken stock and 2 cups of water to a boil over medium-high heat.
Step 4
Add the lemongrass, galangal slices, and kaffir lime leaves to the pot. Let them simmer for 5 minutes to infuse the broth with their aromatic flavors.
Step 5
Gently smash the Thai bird's eye chilies with the back of a knife and add them to the pot.
Step 6
Add the chicken slices to the pot and cook for 4-5 minutes, or until they are no longer pink.
Step 7
Stir in the mushrooms and tomatoes. Let the soup simmer for another 5 minutes, or until the mushrooms are tender.
Step 8
Season the soup with gluten-free fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning, adding more lime juice or fish sauce if desired for additional tanginess or saltiness.
Step 9
Remove the pot from the heat and garnish the soup with fresh chopped cilantro.
Step 10
Serve hot and enjoy this fragrant, gluten-free Tom Yum Chicken Soup!
Nutrition Facts
| Serving size | (2872.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 943.0 |
| Total Fat 19.0g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 344mg | 0% |
| Sodium 10501.6mg | 0% |
| Total Carbohydrate 67.7g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 15.0g | |
| Protein 132.7g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 275.1mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 3549.4mg | 0% |
Source of Calories