You can eat gluten-free, dairy-free and peanut free while still enjoying some exotic foods.

Take Thai soup made with coconut milk. This is the perfect gluten-free, dairy-free and peanut-free exotic and spicy soup. Obviously, if you have to avoid all tree nuts, this one is not for you.

Another bonus: this soup can also soy free if you buy the right oyster or fish sauce.

Cooking from scratch with known ingredients from home gives you the chance to try some new cuisines. When you make it at home, you can be assured of its ingredients. In some cases, you’ll end up with something that is inspired by another cuisine and not quite like the original. That’s okay too! For most of us with allergies, some variety is a good thing.

Thai Coconut Chicken soup is a quick and tasty meal! Just add some gluten-free bread for a filling lunch or supper.

================================================================

Monique’s Favorite Thai Coconut Chicken Soup

Ingredients:
36 ounces of chicken broth
4 ounces ginger root
2 cans unsweetened coconut milk
1 pound boneless, skinless chicken breasts
1/4 cup fresh lemon juice
2 tablespoons brown sugar
2 tablespoons fish or oyster sauce, gluten-free (Wok Mei is a good option)
hot sauce to taste (Frank’s Original Red Hot Sauce is a good option)

Instructions:
Put broth in a large stock pot and bring to a boil over medium-high heat. Add ginger and allow the flavor to develop a bit (1-2 minutes). Add the coconut milk and return to a
boil. Stir in chicken strips, lemon juice, brown sugar and fish or oyster sauce and bring back to a boil. Reduce heat and simmer 3 minutes, until chicken is cooked. Stir in a few drops of hot sauce (or more if you prefer!) Serve.

Makes 4 to 6 servings