Southeast Asian Soup

Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
large onion, chopped
2
carrots, chopped
2
celery stalks, chopped
3
14-ounce cans
low-sodium chicken broth
1
14-ounce can
light coconut milk
3
inches
fresh ginger (peeled and minced)
2
red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes
4
minced garlic cloves
1/2
teaspoon
kosher salt
2
cups
bean sprouts
1/2
head
cabbage (shredded)
1
cooked chicken breast (sliced)
2
ounces
rice noodles
1/2
cup
fresh cilantro leaves
2
tablespoons
Thai fish sauce
4
lime wedges
2
tablespoons
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. 

 

Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 294
  • Calcium 153 mg
  • Carbohydrate 39 g
  • Cholesterol 20 mg
  • Fat 10 g
  • Fiber 6 g
  • Iron 3 mg
  • Protein 18 mg
  • Sat Fat 7 g
  • Sodium 1156 mg
What does this mean? See Nutrition 101.