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Gluten Free Thai Soup Shooters

Gluten Free Thai Soup Shooters

I hope that everyone is having an amazing weekend (and to those in the U.S. I hope you are enjoying your Labor Day Weekend). This weekend the Sunday Supper group is sharing recipes that are perfect for serving on a platter for your friends and family to enjoy. These recipes are great to use if you are hosting a party or want to entertain a small group of friends. Be sure to check out my Thai soup recipe below the links to all of the recipes!
Onto the gluten free and vegetarian Thai soup! One thing I’ve grown to love about D.C. is the availability of foods from many cultural backgrounds. When I was growing up, there were not many Thai restaurants available to try something new. D.C. on the other hand has such a wealth of Thai restaurants that I’ve finally been able to experience Thai cuisine. If you were to ask me to describe Thai food in one word, it would have to be aromatics. Thai food has that amazing ability to make you crave it just through smell without even tasting it. Whether its the zesty smell of lemongrass, the freshness of just chopped herbs, or the blend of spices associated with curries. I wanted to make a simple vegetarian Thai soup that could be served and eaten easily from a small cup.

One of my favorite things about this recipe is that you give it some attention early on in the beginning, and then you can just cover it and let all of the flavors develop. It’s a simple dish that is perfect as a vegetarian side and is filled with wonderful aromatics and flavors.

Ingredients:
1 medium yellow onion
3 cloves garlic
4 cup gluten free vegetable broth
1 tbsp curry powder
10 oz coconut milk
1 lemongrass stalk
10 stems of cilantro
1/2 lime
2 tbsp diced cilantro
2 tbsp sliced green onion

Instructions:
Over medium heat, add 1 tbsp olive oil and sautee the onion until it is starting to caramelize. Mince the garlic, and add to the onions. Stir constantly for 1 minute to prevent burning the garlic.
Add the broth, powder, and milk to the pot. Stir until well combined.
Break up the stalk of the lemongrass with your hands and add to the pot. Tie the cilantro together using a piece of twine and add to the pot. Slice the lime into two quarters and squeeze the juice into the pot. Add the lime into the pot. Stir gently, reduce the heat to medium low, and cover. Let the soup cook for half an hour.
Remove the lid from the pot and remove the limes, cilantro bundle, and lemongrass. Transfer the soup to the serving bowls or cups. Sprinkle diced cilantro and green onion into the bowls or cups, and serve immediately.

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Alison

Alison

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