Thai Coconut Cabbage Soup (Paleo)
Try this Thai Coconut Cabbage Soup (Paleo) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- 1 tablespoon oil
- 2 tablespoons chopped cilantro
- 1/2 tsp minced garlic
- 1 3/4 cups unsweetened light coconut milk (15-ounce can)
- 1 to 2 red chiles seeds removed sliced or diced
- 1/2 tablespoons lime juice
- 1/4 sp turmeric
- dash of sea salt and black pepper
- 1 quart organic chicken broth or homemade stock
- lemon grass - i tried using 1tbsp of ground lemon but you can also use 2-3 stalks of fresh lemon grass (mash the ends)
- 1- inch piece peeled fresh ginger or 1 tsp ground ginger
- 1 cup cabbage or broccoli slaw
- optional add ins: shrimp chicken, tofu, etc., sirirachi, dried basil
- Carbohydrate 8.19613633333333 g
- Cholesterol 43.0666666666667 mg
- Fat 26.8592297031858 g
- Fiber 0.636210000287493 g
- Protein 10.8860514434655 g
- Saturated Fat 8.57503053559862 g
- Serving Size 1 1 -4 (548g)
- Sodium 674.5672 mg
- Sugar 7.55992633304584 g
- Trans Fat 1.95409090175329 g
- Calories 314 calories
First, sauté your cabbage slaw in oil, lime, garlic, and pepper. Set aside. (be sure not to cook all the way)Next, in a large pot, bring to boil your herbs, spices, and broth. Let is simmer about 10 minutes then add in your cabbage and simmer another 5 minutes.Next add in your coconut milk and another protein you want to add if desired.Mix in the your peppers (chiles) and cilantro and serve with sirirachi on top.Note --> don't like cilantro? Try using sweet basil instead
