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Southeast Asian Soup

Place settingFrancois Dischinger
Serves 4 Hands-On Time: 20m Total Time: 40m

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.

     

By Jane Kirby,  February 2003
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Quick Tip

The easiest and most efficient way to peel ginger is to use a vegetable peeler.

Nutritional Information

  • 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.

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