March 10, 2018
Soups/Stews, Poultry, Chicken,
Vegetables, Cabbage, Mushrooms, Thai, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Spicy, Kosher Meat more
Add toRecipe Book
Add toShopping List
"This is a quick soup using leftover chicken...hope you enjoy it..."
Heat oil in large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 2 minutes.
Stir in chicken broth, lime zest and powder ginger. Bring to boil, reduce heat to medium and simmer 5 minutes.
Add cubed chicken and mushrooms. Cook about 3-4 minutes.
Add cabbage, cook until beginning to wilt, about 30 seconds. Stir in lime juice.
Divide soup among bowls, sprinkle with chopped cilantro and green onions and serve.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Kick start your day with one of these delicious fruit smoothies.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
There is something about this time of year that gets my head swimming. The...
It's gonna be one of those nights. The kind of night when every recipe under the...
Ok. I admit. there is nothing in the world quite like making the perfect meal. I...
Great use of the game ingredients Teresa. This soup is wonderful, full of great textures and it has a lovely subtle flavor. So very happy I tried this and happier still that you decided to play. I knew you would come up with great recipes. Made for Round 1 - RSC. I'm a happy camper.
This was very good! I was a little nervous about the spiciness of the curry paste, but it was fine! DH enjoyed it, too! Great creative soup!