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!

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

275 calories; protein 20.8g 42% DV; carbohydrates 42.3g 14% DV; fat 3.1g 5% DV; cholesterol 61.3mg 20% DV; sodium 118.3mg 5% DV. Full Nutrition
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Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2007
This was pretty good...my first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sauce, which I added just after the noodles. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. **UPDATE** It's been a couple of years since I made this soup and now I've tried it again and made additional discoveries. First, if you're using spicy garlic sauce, two teaspoons will suffice and add 1 tablespoon of brown sugar. If you're using sweet garlic sauce, use 1 tablespoon and add a dash or two cayenne pepper. Secondly, to avoid loosing all the broth to the noodles, cook the noodles separately, then add them to the soup after the cabbage is just about tender, plus an additional cup of broth and 1 cup of water. Trust me; you'll love it! Read More
(111)

Most helpful critical review

Rating: 3 stars
02/19/2012
This just tastes like regular chicken soup to me and I tripled the thai sauce. Read More
(3)
205 Ratings
  • 5 star values: 134
  • 4 star values: 49
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
11/12/2007
This was pretty good...my first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sauce, which I added just after the noodles. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. **UPDATE** It's been a couple of years since I made this soup and now I've tried it again and made additional discoveries. First, if you're using spicy garlic sauce, two teaspoons will suffice and add 1 tablespoon of brown sugar. If you're using sweet garlic sauce, use 1 tablespoon and add a dash or two cayenne pepper. Secondly, to avoid loosing all the broth to the noodles, cook the noodles separately, then add them to the soup after the cabbage is just about tender, plus an additional cup of broth and 1 cup of water. Trust me; you'll love it! Read More
(111)
Rating: 4 stars
02/05/2011
This is a decent Southeast Asian cabbage soup recipe, except that it's missing one important element: FISH SAUCE! Add that, and you'll find the flavor you're missing in the original recipe. **Update: I've made this recipe a bunch of times now, and by far the best is with garlic chili sauce (in the jar with a green lid). Also, it's better without noodles - they get mushy in leftovers. Read More
(82)
Rating: 4 stars
08/23/2007
This didn't seem really Thai-ish to me except for the chile sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir lime leaves to the broth while it simmered. I also added a teaspoon full of something called "Hot Spice Powder" which I picked up at our local international market. The ingredient list is: white pepper, salt, spice; so I'm not really sure what all is in it, but it tasted good in the soup. I used about a cup of teeny, tiny, skinny Fideo noodles. The result was delicious. DH put too much chile sauce in his serving, and complained about the heat, but that was his own silly fault. We both really liked this. Will definitely make it again. Oh, and I removed the lemon grass and lime leaves before serving. Thanks for the recipe! Read More
(62)
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Rating: 5 stars
12/30/2006
This is my favorite recipe on the site.. Probably my favorite recipe, period. Great tasting, filling, and not horrible for my health. Great combination! Now, the biggest weakness of this recipe, in my opinion, is that the broth really gets soaked up by the noodles, so leftovers get mooshy. However, there is a solution! Buy "no yolk" egg noodles and enjoy! Read More
(40)
Rating: 5 stars
08/20/2006
Fantastic one pot recipe - easy, healthy, filling and looked great when served up. There was no need for me to add any extra seasoning during the cooking process. Thai sweet chilli sauce complemented the dish perfectly. There was just enough flavour from the stock, leeks and from poaching the chicken in the soup base. I poached the chicken in 4 cups of chicken stock and then added another 3 cups of vegetable stock gradually when the fluid level ran low during the cooking of the vegetables and noodles. Thanks for posting this recipe, Jessica. Definitely a dish I will make regularly. Read More
(30)
Rating: 4 stars
03/15/2011
so i hate to review this because i changed it a bit(i am giving this 4 stars because as written it wouldn't be considered thai and very bland)...but mine ended up really good. this is what i did- started with boiling chicken and water-added 1 .5 stalks 3 tablespoons lemon grass chopped fine, 1 tsp. fresh ginger,thai chili paste 3 tablespoons and 2 beef bouillon - (in another pan i sauteed 1 onion and 2 garlic cloves and added that to the soup mixture) then took out chicken shredded added it back with 3 cups cabbage, chopped tomato, carrot cut julienne, 3 tablespoons of cilantro. then let this simmer for 3 hours. about 30 mins. before serving i added 1 more cup shredded cabbage. and fresh cilantro. this was good and i added quite a bit of the thai chili paste because we like it spicy. this would be really good with shrimp in place of chicken as well! Read More
(18)
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Rating: 5 stars
10/07/2004
This has become one of my favorite soups. If I don't have egg noodles, I substitute broken spaghetti. Definitely shred the cabbage rather than chopping it, and I use 1/2 head instead of the whole one. There is something intoxicating about the flavor of this soup that makes me crave it. Read More
(12)
Rating: 5 stars
10/14/2011
This is such a great recipe. It is so yummy. It is filling. The soup by itself is really good with out the tai chilli sauce but it is MUCH better with the tai chilli sauce. The only thing I changed is that I cooked the noodles separate and then I put them in the pot of soup this way the noodles don't absorb all the broth. Read More
(12)
Rating: 4 stars
11/12/2009
Good easy soup. I didn't have the Thai chili sauce, and I think it would have been even better if it had a little heat. Read More
(11)
Rating: 3 stars
02/19/2012
This just tastes like regular chicken soup to me and I tripled the thai sauce. Read More
(3)
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