Best Thai Chicken Cabbage Soup Recipes

THAI CHICKEN CABBAGE SOUP

Thai Chicken Cabbage Soup image

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!

Provided by KLEENESTAR

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

3 skinless, boneless chicken breast halves
8 cups chicken broth
2 leeks, sliced
6 carrots, cut into 1 inch pieces
1 medium head cabbage, shredded
1 (8 ounce) package uncooked egg noodles
1 teaspoon Thai chile sauce

Steps:

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.
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.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g

THAI CHICKEN CABBAGE SOUP

Thai Chicken Cabbage Soup image

Found this on another site, modified it into a slow cooker recipe and spruced it up a bit to give it some more flavor. Easy, warm and comforting.

Provided by Larawithoutau

Categories Stocks

Time 6h5m

Yield 1 large crockpot, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 boneless skinless chicken breast halves
1 medium head of cabbage, quartered & sliced
4 cups chicken stock
2 vidalia onions, quartered & sliced
6 carrots, peeled & cut into 1 inch pieces
2 teaspoons sweet thai chili paste (red)
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil
1/2 teaspoon seasoned rice vinegar
2 teaspoons fish sauce
black pepper (optional)
4 ounces sliced mushrooms (optional)
1 cup sugar snap peas or 1 cup snow pea pods, sliced into 1 inch pieces
1 (3 ounce) ramen noodles (discard seasoning packet)
fresh cilantro (for garnish)

Steps:

Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.

Nutrition Facts : Calories 253.6, Fat 5.9, SaturatedFat 2, Cholesterol 30, Sodium 790.9, Carbohydrate 34.5, Fiber 7.1, Sugar 12.4, Protein 17.3