2 cups shredded chicken (either poach chicken or use rotisserie chicken)
8-10 cups chicken stock (either store bought or homemade)
1 small white cabbage (3-4 cups chopped)
1 large green bell pepper chopped
1 medium onion chopped
3 stalks celery chopped
3-4 cloves garlic (about 1 heaping Tbs minced)
2 Tbs grated fresh ginger
1 (15) can diced tomatoes
1 (15) can coconut milk
1/2 tsp turmeric powder
1 tsp rice wine vinegar
red chili flakes to taste
Salt and black pepper to taste
3-5 Tbs fish sauce ( to taste for salt)
1 Tbs sambal oelek (Asian Chili garlic Paste)
chicken bullion powder (optional) to enhance stock
finely diced red onion
Directions:Heat 2 Tbs canola oil in large soup pot. Add chopped onion, celery and bell pepper with some salt and saute for 2-3 minutes. Next add ginger and garlic and saute for another 2 minutes.
Then add chopped cabbage and saute for another 2 minutes. Next add black pepper, turmeric powder and red chili flakes.
diced tomatoes and sambal oelek (this is available in most grocery stores or in Asian markets). Simmer soup for 15-20 minutes. Finally add coconut milk and simmer soup for another 3 minutes. Taste for seasoning. If more salt is needed add fish sauce or serve at the table. If the soup turns out too salt, dilute with a little water. Serve hot. Garnish as suggested above. Enjoy.
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