Sunday, May 14, 2017

Thai Cabbage and Chicken Soup

Yum


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


 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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