Thai Chicken Cabbage Soup

Thai Chicken Cabbage Soup

95
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"This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!"

Ingredients

45 m {{adjustedServings}} servings 275 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

95
  1. 132 Ratings

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This was pretty good...my first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sa...

This is a decent Southeast Asian cabbage soup recipe, except that it's missing one important element: FISH SAUCE! Add that, and you'll find the flavor you're missing in the original recipe. **Up...

This didn't seem really Thai-ish to me except for the chile sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir li...