Southeast Asian Soup Recipe

Submitted By: Ed from Milwaukie.

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 14 ounce cans (2 3/4 cups) chicken broth
  • 1 14 ounce can light coconut milk
  • 3 inches fresh ginger, peeled and minced
  • 1/2 teaspoon crushed red pepper
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 cups bean sprouts
  • 1/2 head cabbage
  • 2 cooked chicken breasts
  • 2 ounces rice noodles
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons Thai fish sauce
  • 4 lime wedges
  • 2 tablespoons olive oil
Serves / Yields

Serves 4.

Preparation Instructions

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 the heat to high and bring to a simmer. Add the bean sprouts, cabbage, chicken, 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.

Quick Shopping List

Crushed Red Pepper Flakes
Crushed, in a glass jar
1/2 cup shaker jar, net wt. 1.5 oz.

This recipe has no comments. Be the first to submit a comment!