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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

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.
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