Ingredients
8
8 servings
- •4 cups coconut milk
- •1 cup chicken stock
- •0.25 cup finely chopped cilantro
- •1 stalk lemongrass, tough outer parts removed, thinly sliced
- •1 (2 inch) piece galangal, thinly sliced
- •2 fresh Thai chile peppers, minced
- •6 makrut lime leaves, thinly sliced
- •2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
- •0.5 head cabbage, thinly sliced
- •5 limes, juiced
- •0.75 teaspoon fish sauce
Instructions
- Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
- Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Nutritional Facts
Per 8 servings
- Calories: 452
- Carbohydrate: 13g
- Fat: 36g
- Fiber: 3g
- Protein: 23g
- Sugar: 3g
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