Southeast Asian Soup

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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 294 calories
    • Fat 10 g
    • Sat Fat 7 g
    • Cholesterol 20 mg
    • Sodium 1156 mg
    • Protein 18 mg
    • Carbohydrate 39 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 153 mg

Ingredients

  1. Check 1 large onion, chopped
  2. Check 2 carrots, chopped
  3. Check 2 celery stalks, chopped
  4. Check 314-ounce cans low-sodium chicken broth
  5. Check 114-ounce can light coconut milk
  6. Check 3inches fresh ginger (peeled and minced)
  7. Check 2 red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes
  8. Check 4 minced garlic cloves
  9. Check 1/2teaspoon kosher salt
  10. Check 2cups bean sprouts
  11. Check 1/2head cabbage (shredded)
  12. Check 1 cooked chicken breast (sliced)
  13. Check 2ounces rice noodles
  14. Check 1/2cup fresh cilantro leaves
  15. Check 2tablespoons Thai fish sauce
  16. Check 4 lime wedges
  17. Check 2tablespoons olive oil

Directions

  1. 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.
  2. 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.
  3. Before serving, stir in cilantro leaves and fish sauce. Serve with lime wedges.