Swimsuit season is fast approaching and if you want to eat healthy, but don't want to give up your love of spicy food.. this Thai Cabbage and Chicken Soup is your answer.
Have you ever heard of the Cabbage Soup diet? I tried it once and I
swore I would never eat cabbage soup again. This is NOT that cabbage
soup.
This is a delicious and bold Thai inspired cabbage and chicken
soup. The protein from the chicken helps satisfy your hunger. The soup
is low-carb and I can eat two bowls of it without feeling guilty.
There is good fat from the coconut milk, lots of healthy ingredients
like ginger, garlic, turmeric and of course cabbage. Since the cabbage
and the other vegetables get cooked down, I added some fresh chopped
onion and some jalapenos for extra crunch. I also added more sambal
oelek to the soup bowl. Sambal oelek is one of my favorite condiment
obsessions...if you haven't tried it yet.. you should!
Ingredients:
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
Garnishes:
sliced jalapeno
finely diced red onion
Sambal Oelek
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.
Then add chicken stock, shredded chicken, vinegar, fish sauce, diced
tomatoes and sambal oelek (this is available in most grocery stores or
in Asian markets).
Ingredients:
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 milk1/2 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
Garnishes:
sliced jalapeno
finely diced red onion
Sambal Oelek
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.
Then add chicken stock, shredded chicken, vinegar, fish sauce, 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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