Thai Coconut Cabbage Soup (Paleo)

Johnny West

Well-known member
There was enough cabbage leftover from the kraut making to have a nice soup for lunch. This is excellent. We had a chicken breast leftover from the other day and it went in the pot, as well.

INGREDIENTS

1 tablespoon oil
1 3/4 cups unsweetened light coconut milk (15-ounce can)
1 to 2 red chiles seeds removed, sliced or diced
2 tablespoons chopped cilantro
1/2 tablespoons lime juice
1/2 tsp minced garlic
1/4 tsp turmeric or curry blend powder
dash of sea salt and black pepper
1 quart organic broth or vegetable stock
lemon grass - I tried using 1tbsp of ground lemon grass paste, but you can also use 2-3 stalks of fresh lemon grass (mash the ends)
1-inch piece peeled fresh ginger or 1 tsp ground ginger
1 cup cabbage or broccoli slaw
Optional add ins: shrimp, chicken, tofu, etc., sirirachi, dried basil


INSTRUCTIONS

First, sauté your cabbage slaw in oil, lime, garlic, and pepper. Set aside. (be sure not to cook all the way)
Next, in a large pot, bring to boil your herbs, spices, and broth. Let is simmer about 10 minutes then add in your cabbage and simmer another 5 minutes.
Next add in your coconut milk and another protein you want to add if desired.
Mix in the your peppers (chiles) and cilantro and serve with sirirachi on top.
Note --> don't like cilantro? Try using sweet basil instead
 

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Johnny West

Well-known member
It was requested I do this tonight and have my mise en place done. I also got another head of the savory cabbage too use and will do some golumpki tomorrow. I'll try the layered recipe, maybe.
 
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