Southeast Asian Soup

Name: Southeast Asian Soup
Ingredients: 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 14-ounce cans low-sodium chicken broth; 1 14-ounce can light coconut milk; 3 inches fresh ginger (peeled and minced); 2 red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes; 4 minced garlic cloves; 1/2 teaspoon kosher salt; 2 cups bean sprouts; 1/2 head cabbage (shredded); 1 cooked chicken breast (sliced); 2 ounces rice noodles; 1/2 cup fresh cilantro leaves; 2 tablespoons Thai fish sauce; 4 lime wedges

16 ingredients

2 steps

Ingredients

1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14-ounce cans low-sodium chicken broth
1 14-ounce can light coconut milk
3 inches fresh ginger (peeled and minced)
2 red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes
4 minced garlic cloves
1/2 teaspoon kosher salt
2 cups bean sprouts
1/2 head cabbage (shredded)
1 cooked chicken breast (sliced)
2 ounces rice noodles
1/2 cup fresh cilantro leaves
2 tablespoons Thai fish sauce
4 lime wedges

Directions

1

Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, coconut milk, ginger, chilies, garlic, and salt. Increase heat to high and bring to a boil.
2

Reduce heat to medium and simmer, partially covered, 15 minutes. Add the bean sprouts, cabbage, chicken, and noodles. Cook just until the noodles and cabbage are tender, about 5 minutes. Before serving, stir in cilantro leaves and Thai fish sauce. Serve with lime wedges.