Southeast Asian Chicken And Cabbage Soup
serves 4-6
Aromatic lemongrass and ginger are stimulating ingredients for a simple soup. Take a big whiff and feel the flavors dance across your nose.
2 boneless, skinless chicken breast halves (1 whole breast), thinly sliced
4 cups low-sodium chicken broth
1 thumb ginger, peeled and sliced
1 stalk lemongrass, peeled and bruised
2 kaffir lime leaves (or 1 teaspoon lime zest)
1/4 cup lime juice
1/4 cup fish sauce
1 head savoy cabbage, thinly sliced
1 1/2 cups coconut milk
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and thinly sliced
prep: 15 minutes
total: 35 minutes
large pot
optional: grater (or zester), if using zest instead of kaffir lime leaves
1. Prep the ingredients. Season the slices of chicken all over with salt and pepper.
2. Combine the chicken broth, ginger, lemongrass, kaffir lime leaves, lime juice and fish sauce in a large pot. Bring to a boil then reduce to a gentle simmer. Add the chicken, cabbage and coconut milk. Simmer until the chicken is cooked through, 7-10 minutes. Stir in the cilantro and jalapeño, and serve.
2. Combine the chicken broth, ginger, lemongrass, kaffir lime leaves, lime juice and fish sauce in a large pot. Bring to a boil then reduce to a gentle simmer. Add the chicken, cabbage and coconut milk. Simmer until the chicken is cooked through, 7-10 minutes. Stir in the cilantro and jalapeño, and serve.
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