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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 153mg; 294 calories; calories from fat 0%; carbohydrates 39g; cholesterol 20mg; fat 10g; fiber 6g; iron 3mg; protein 18mg; saturated fat 7g; sodium 1156mg.
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