Southeast Asian Soup

Real Simple
4 servings


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1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14-ounce cans low-sodium chicken broth
1 14-ounce can light coconut milk
3 inches fresh ginger (peeled and minced)
2 red Thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes
4 minced garlic cloves
1/2 teaspoon kosher salt
2 cups bean sprouts
1/2 head cabbage (shredded)
1 cooked chicken breast (sliced)
2 ounces rice noodles
1/2 cup fresh cilantro leaves
2 tablespoons Thai fish sauce
4 lime wedges


Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, coconut milk, ginger, chilies, garlic, and salt. Increase heat to high and bring to a boil.

Reduce heat to medium and simmer, partially covered, 15 minutes. Add the bean sprouts, cabbage, chicken, and noodles. Cook just until the noodles and cabbage are tender, about 5 minutes. Before serving, stir in cilantro leaves and Thai fish sauce. Serve with lime wedges.

Created date

October 2003

Nutritional Information

Calcium 153 mg
Calories 294
Caloriesfromfat 0 %
Carbohydrate 39 g
Cholesterol 20 mg
Fat 10 g
Fiber 6 g
Iron 3 mg
Protein 18 mg
Satfat 7 g
Sodium 1156 mg