This minute Asian chicken cabbage soup recipe is full of classic flavors like fresh ginger and toasted sesame oil. At least two or three days a week, soup is my go-to lunch. Easy, versatile and nutritious, I love transforming pantry staples and fresh ingredients into a warm and comforting meal. Using handy short cuts like shredded rotisserie chicken and relying on my well-stocked Asian pantry , the whole meal comes together in just 10 minutes. Instead of noodles, I like to use shredded cabbage to keep the dish low carb yet still high in protein. Of course, rice noodles would work well too.
Asian Cabbage Soup Recipes
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Cabbage Soup with Pork Ribs is a Chinese soup that my mum cooked so frequently in the past that I think she almost cooked it to death at one point in time. The timing for cooking the cabbage in this soup recipe is very important. For me, it is usually about minutes of boiling the cabbage. When cooked just right, the deep and sweet flavour of the cabbage shines through and complements the other naturally sweet ingredients like corn, carrots, pork ribs and dried scallops. This is such a simple and nourishing pot of soup. After making it, I realised why my mum liked to cook it so frequently in the past. Just tried this with a few additions and substitutions, and think it came out very well.
Asian Chicken Cabbage Soup Recipe
For a soup that's not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish sauce. Plus: More Soup Recipes and Tips. Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened, about 5 minutes. Drain and transfer to a large bowl.