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Thai Chicken Cabbage Soup

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Adjust Servings:
2 tbsp olive oil
2 cups boiled or rotisserie shredded chicken
8 cups chicken stock
1 large green bell pepper
1 large chopped white cabbage
3 stalks celery (chopped)
1 medium onion
4 cloves garlic (or 1 tbsp minced/paste)
2 tbsp fresh ginger
1 can diced tomatoes
1 can coconut milk
½ tsp turmeric powder
1 tsp vinegar
Red chili flakes
4 tbsp fish sauce
4 tbsp fish sauce
Sliced jalapeno
Diced red onion
1 green chili (chopped)

Nutritional information

81.71 g
1643.88 g
273.35 g
12151 mg
5207 mg

Thai Chicken Cabbage Soup

  • Non Veg
  • 40 mins
  • Serves 6
  • Easy


  • Garnish


Summer calls for light and delicious recipes such as this Thai Chicken Cabbage Soup. This soup  is perfect for  people who are watching their weight and yet still want to include a palatable recipe that they can have every day. The soup is very filling and is low on calories.

You can have two bowlfuls and still don’t have to  feel guilty. It’s also perfect for people recovering from sickness as it is packed with protein and vitamins.

It is a classic soup recipe and one that the whole family can enjoy on any given day.

Health benefits

This is a very  healthy soup  as there is no use  of canola oil or cornstarch. It is packed with protein perfect for muscle growth, repair and recovery. Rich in antioxidants from cabbage, bell peppers and onions, it is perfect for immunity.

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How to make Thai Chicken Cabbage Soup

  • Heat the olive oil in a pot of soup. Add in the chopped onions, celery, bell pepper and salt. Sauté them for 3 minutes at medium-high heat.
  • Add ginger and garlic and keep sautéing for another 3 minutes.
  • Add the chopped cabbage to the onion mixture and sauté for another 2-3 minutes.
  • Add the black pepper, red chili flakes and turmeric powder and mix well.
  • Add the chicken stock along with the shredded chicken, fish sauce, vinegar and diced tomatoes.
  • Let the soup simmer for 20 minutes.
  • Adjust the seasoning by adding some more salt or chilis as required
  • Garnish the soup with jalapenos and green chilis.
  • Serve and enjoy while till hot.


  • The earliest evidence of soup consumption dates bac to  6000 
  • February 4th is National Homemade soup day.
  • Soup isn’t always supposed to be hot.  In warmer countries, they also serve cold soups.
  • People consume 10 billion bowls of soup annually in America.
  • Cabbage is available in different varieties and colors such as red, purple, green, Brussel sprouts and Chinese cabbage.
  • Cabbage is one of the best ingredients for making clear soups and helps  in losing weight as it is mostly water.
  • Chicken is the most common type of poultry meat that is farmed all over the world.
  • The earliest evidence of chicken are the early Babylonian carvings depicting them back in 600 BC.

Akara Srisuk

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