Curry Chicken and Cabbage Soup with Coconut Milk Recipe

Name: Curry Chicken and Cabbage Soup with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium onion, diced; 3 cloves garlic, minced; 5 cups chicken stock; 1/2 cup coconut milk; 1 tablespoon soy sauce; 1 tablespoon curry powder; 1 cup cooked chicken, cubed or shredded; 6 cups loosely packed shredded cabbage; 1 cup shelled, pre-cooked soy beans; Kosher or sea salt, to taste; Freshly ground black pepper, to taste; Chopped cilantro, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
5 cups chicken stock
1/2 cup coconut milk
1 tablespoon soy sauce
1 tablespoon curry powder
1 cup cooked chicken, cubed or shredded
6 cups loosely packed shredded cabbage
1 cup shelled, pre-cooked soy beans
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Chopped cilantro, for garnish

1
In a stockpot, heat the olive oil over medium-high heat.
2
Stir in the onion and garlic and cook until softened, about 2 minutes.
3
Stir in chicken stock, coconut milk, soy sauce, curry powder and cooked chicken.
4
Bring to a gentle boil, and then reduce heat and simmer for 3 minutes.
5
Stir in the cabbage and soy beans and simmer for 10 minutes or until vegetables are tender.
6
Season with salt and pepper to taste, garnish with cilantro and serve hot.

765

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 medium onion, diced, 3 cloves garlic, minced, 5 cups chicken stock, and more.

Yes, Curry Chicken and Cabbage Soup with Coconut Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Chicken and Cabbage Soup with Coconut Milk

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