Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Thai Chicken Cabbage Soup
A fragrant and light soup featuring shredded chicken and crunchy cabbage in a broth of coconut milk, lemongrass, and ginger. The aromatic Thai spices provide a warming heat that is perfectly balanced by the creamy coconut base. This low-carb, keto-friendly soup is both incredibly flavorful and deeply satisfying.
A fragrant and light soup featuring shredded chicken and crunchy cabbage in a broth of coconut milk, lemongrass, and ginger. The aromatic Thai spices provide a warming heat that is perfectly balanced by the creamy coconut base. This low-carb, keto-friendly soup is both incredibly flavorful and deeply satisfying.
Ingredients
- 85 g Chicken Breast Half, skinless boneless
- 1 cup Chicken Broth
- 29.67 cup Leek, sliced
- 128 g Carrot, cut
- 1 cup Cabbage, shredded
- 1 large egg Egg Noodle, uncooked
- 2 tbsp Thai Chile Sauce
Instructions
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Storage and Meal Prep Tips
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