Ingredients
- 1/2 teaspoon olive oil
- 1/2 teaspoon Thai red curry paste
- 2 cans (14 ounce) low-sodium chicken broth
- 1/2 teaspoon lime zest
- 1/2 teaspoon ground ginger (powder)
- 1/2 pound boneless chicken breast (cooked and cubed)
- 3 ounces shiitake mushrooms (stemmed, sliced 1/8 inch thick)
- 6 ounces green cabbage (cut into 1/8 inch thick slices, about 3 cups)
- 3 tablespoon fresh lime juice
- Fresh cilantro, chopped to taste
- Fresh green onion, chopped to taste
How to Make
-
Step 1: Heat oil in large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 2 minutes.
-
Step 2: Stir in chicken broth, lime zest and powder ginger. Bring to boil, reduce heat to medium and simmer 5 minutes.
-
Step 3: Add cubed chicken and mushrooms. Cook about 3-4 minutes.
-
Step 4: Add cabbage, cook until beginning to wilt, about 30 seconds. Stir in lime juice.
-
Step 5: Divide soup among bowls, sprinkle with chopped cilantro and green onions and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.