Thai Chicken Soup

Thai Chicken Soup
(Adapted from Elana’s Pantry – Thank you!!)

1 tablespoon grapeseed oil
1 teaspoon red pepper flakes
3 shallots, chopped
1 teaspoon crushed ginger
1 teaspoon crushed garlic
8 sprigs cilantro, chopped
4 cups chicken stock
28 ounces coconut milk
1 tablespoon agave
½ pound crimini mushrooms
1 head broccoli
1 can of baby corn (strained and cut in half lengthwise)
1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into 18 inch thick pieces
2 Serrano chilies
3 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
3 tablespoons fish sauce

Garnish (Optional)
Minced cilantro
Scallions
Lime wedges

~ Warm oil in a large saucepan over medium heat
~ Add shallots, red pepper flakes, garlic, ginger, cilantro, stirring frequently until softened (about 2-5 minutes)
~ Stir in stock, coconut mil and agave and bring to a simmer
~ Pour broth through a fine mesh strainer and discard solids (shallots, cilantro and red pepper flakes)
~ Return broth to saucepan
~ Reduce heat to medium, add mushrooms and broccoli and cook until tender (2 to 3 minutes)
~ Add Serrano Chilies
~ Add chicken and cook, stirring constantly, until no longer pink (1 to 3 minutes)
~ Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup
~ Ladle soup into bowls and garnish with cilantro, scallions and a lime wedge

(Elana, Thank you for letting me add this to my blog with my own adaptation of your Thai Chicken Soup. )

Quinoa Muffins

Quinoa Muffins
(Makes 12 Muffins)

1 cup quinoa rinsed
¼ cup vegetable oil, such as safflower, plus more for pan
1 ½ cups all-purpose gluten free flour (spooned and leveled), plus more for the pan
½ cup almond flour
¾ teaspoon of xanthan gum
¾ cup packed dark-brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ crasins
½ chopped nuts
¾ cup whole milk (I use soy milk)
1 large egg
1 teaspoon pure vanilla extract

~ Preheat oven to 350°
~ In medium saucepan, bring quinoa and 1 cup water to boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11 to 10 minutes.
~ Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
~In a medium bowl, whisk together flours, sugar, baking powder, xanthan gum, salt, crasins, nuts and 2 cups cooked quinoa (reserve any leftover quinoa for another use)
~In a small bowl, whisk together oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir just until combined; divide batter amount prepared muffin cups.
~Bake until a toothpick inserted in center of a muffin comes out clean, 25-30 minutes.
~Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
~Store in an airtight container up to 5 days


Adapted from Martha Stewart: Everyday Food Jan/Feb 2008 pg. 142