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Ingredients1 h servings 452 cals
Original recipe yields 8 servings
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
- Cook's Note:
- Substitute red pepper flakes for the fresh chiles if desired.
Per Serving: 452 calories; 36.2 g fat; 13 g carbohydrates; 23 g protein; 69 mg cholesterol; 244 mg sodium. Full nutrition