Southeast Asian Soup Recipe
Submitted By: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
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.
This recipe has no comments. Be the first to submit a comment!