Southeast Asian Soup
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- Per Serving
- Calories 294
- Calcium 153mg
- Carbohydrate 39g
- Cholesterol 20mg
- Fat 10g
- Fiber 6g
- Iron 3mg
- Protein 18mg
- Sat Fat 7g
- Sodium 1156mg
What does this mean? See Nutrition 101 .
The easiest and most efficient way to peel ginger is to use a vegetable peeler.