Creamy coconut milk and curry powder tie together the great flavors in this Asian-inspired chicken and cabbage soup.
Slideshow: Asian Soup Recipes
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
5 cups chicken stock
1/2 cup coconut milk
1 tablespoon soy sauce
1 tablespoon curry powder
1 cup cooked chicken, cubed or shredded
6 cups loosely packed shredded cabbage
1 cup shelled, pre-cooked soy beans
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Chopped cilantro, for garnish
How to Make It
In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until softened, about 2 minutes.
Stir in chicken stock, coconut milk, soy sauce, curry powder and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 3 minutes. Stir in the cabbage and soy beans and simmer for 10 minutes or until vegetables are tender.
Season with salt and pepper to taste, garnish with cilantro and serve hot.
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