As we entire cooler weather, it’s more important to make sure we care for our immune systems. This nourishment-packed soup will leave you feeling warm, healthy, and ready to take on the cold!
Ingredients
1 tbsp oil
2 cups shredded cabbage, red or green
2 tbs lime juice
1 tsp minced garlic
1 tbsp red chili paste
2 stalks lemongrass, cut in 1 inch pieces
1/2 tsp ground curry
1-inch piece peeled fresh ginger or 1 tsp ground ginger
1 3/4 cups regular or light coconut milk (15-ounce can)
5 cups organic broth or vegetable stock
Sea salt and pepper to taste
2 Thai red peppers, sliced for garnishing
Optional add ins: Cooked shrimp, chicken, tofu, sriracha, mushrooms, etc.
Chopped scallions (green portion)
Instructions
In a large pot, sauté the shredded cabbage in oil, 1 tbsp lime juice, 1 tsp minced garlic, and pinch of pepper. Cook 2 minutes on medium to medium high. Be sure not to cook all the way. Remove cabbage from pot and set aside.
In the same pot, boil the broth, lemon grass, and the spices and chili paste. Let it simmer about 10 minutes on medium low, stirring occasionally.
Add the sautéed cabbage, splash of fish sauce (optional), 1/2 tbsp or so lime juice, and coconut milk. Mix together simmer another 5 to 10 minutes.
Serve in bowls. Garnish with fresh lime slices, spicy pepper slices, drizzle of chili sauce, and pinch of pepper. Sprinkle chopped scallions to top.
Enjoy!
Notes:
Feel free to add cooked chicken, shrimp, or tofu.
