Curry Chicken and Cabbage Soup with Coconut Milk
© Todd Porter & Diane Cu
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4
By Todd Porter and Diane Cu
January 2014

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

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 It

Step 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.

Step 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.

Step 3    

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

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