Description
This Coconut Curry Cabbage Chicken Soup is a flavorful and comforting dish that combines tender chicken, aromatic green curry paste, fresh ginger and garlic, and creamy coconut milk. With shredded cabbage adding a subtle crunch, this easy-to-make soup captures vibrant Thai-inspired flavors while being light and nourishing, perfect for a cozy meal any day.
Ingredients
Soup Base
- 1 tablespoon extra virgin olive oil (can substitute with coconut oil)
- 1 yellow onion, diced
- 1 tablespoon chopped fresh ginger
- 4 cloves garlic, minced
- 2 tablespoons green curry paste (recommended Thai Kitchen brand)
- 6 cups chicken broth
Protein & Vegetables
- 1 pound boneless, skinless chicken breasts
- 4 cups thinly shredded green cabbage
Additional Ingredients
- 1 (14-ounce) can coconut milk
- 1 lime, juiced
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Sauté Aromatics: Warm the olive oil in a pot over medium heat. Add the diced onion and cook until translucent, about 2-3 minutes. Stir in the chopped fresh ginger, minced garlic, and green curry paste. Cook for 1 to 2 more minutes, stirring frequently, until the mixture becomes fragrant and well combined.
- Cook Chicken: Add the chicken breasts and chicken broth to the pot. Increase the heat to bring the mixture to a boil. Then reduce the heat to medium-low to maintain a rapid simmer. Cover the pot and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Shred Chicken and Add Vegetables: Remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken to the pot along with the shredded green cabbage, coconut milk, and lime juice. Stir well and cook for a few more minutes until the cabbage softens but still retains some texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro for a fresh flavor finish. Serve hot and enjoy your hearty coconut curry cabbage chicken soup.
- Optional Feedback: Feel free to leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience.
Notes
- For a richer flavor, coconut oil can be used instead of olive oil.
- Adjust green curry paste amount based on spice preference.
- Ensure chicken is cooked to 165°F internal temperature for safety.
- Shredding chicken after cooking ensures tender, well-distributed protein.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Substitute chicken broth with vegetable broth to make it pescatarian-friendly (omit chicken).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
