Southeast Asian Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
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
.
Similar Recipes
Quick Tip
The easiest and most efficient way to peel ginger is to use a vegetable peeler.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
