Curry Chicken and Cabbage Soup with Coconut Milk

Creamy coconut milk and curry powder tie together the great flavors in this Asian-inspired chicken and cabbage soup.

  • Total Time:
  • Servings: 4
KEY: Soup

Ingredients

  • 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 this recipe

  1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until softened, about 2 minutes.

  2. 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.

  3. Season with salt and pepper to taste, garnish with cilantro and serve hot.

Contributed By Photo © Todd Porter & Diane Cu Published January 2014

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