Curry Chicken and Cabbage Soup with Coconut Milk
© Todd Porter & Diane Cu

Curry Chicken and Cabbage Soup with Coconut Milk

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4

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

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1/2 medium onion, diced
  3. 3 cloves garlic, minced
  4. 5 cups chicken stock
  5. 1/2 cup coconut milk
  6. 1 tablespoon soy sauce
  7. 1 tablespoon curry powder
  8. 1 cup cooked chicken, cubed or shredded
  9. 6 cups loosely packed shredded cabbage
  10. 1 cup shelled, pre-cooked soy beans
  11. Kosher or sea salt, to taste
  12. Freshly ground black pepper, to taste
  13. Chopped cilantro, for garnish
  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.

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