large onion, chopped
celery stalks, chopped
low-sodium chicken broth
light coconut milk
fresh ginger (peeled and minced)
red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes
minced garlic cloves
cooked chicken breast (sliced)
fresh cilantro leaves
Thai fish sauce
- Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes.
- Add the broth, coconut milk, ginger, chilies, garlic, and salt. Increase heat to high and bring to a simmer. Add the bean sprouts, cabbage, chicken breast, and rice noodles. Cook just until the noodles and cabbage are tender, about 5 minutes.
- Before serving, stir in cilantro leaves and fish sauce. Serve with lime wedges.