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    Home » Recipes » Soups

    Coconut Cabbage Chicken Soup

    Published: Mar 9, 2022 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 10 Comments

    152 shares
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    cabbage chicken soup topped with chopped cilantro on a counter
    images of cabbage chicken soup separated by a text box with recipe tiitle

    Every spoonful of this cabbage chicken soup is full of interesting tastes and crunchy texture! Shredded cabbage mimics noodles, while green curry paste, garlic, ginger, lime juice, and creamy coconut milk provide an explosion of flavor. It’s hard not to slurp up every last bit of this dairy-free and gluten-free cabbage soup.

    cabbage chicken soup topped with chopped cilantro on a counter next to garnishes

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    My birthday falls during the first week of March. Some years, I get lucky and get some spring weather as a gift from the universe. Other (ahem…most) years, the saying “March comes in like a lion” holds true. This year, it’s very much still winter.

    Good thing there’s always soup to get through the final stretch of cold weather! I’m particularly enjoying this cabbage chicken soup lately. It’s so creamy and flavorful, all while packing a ton of veggies.

    It’s sort of like chicken noodle soup but with a Thai-inspired twist. And instead of noodles, I used shredded cabbage. Intrigued? You should be. Give it a try!

    diced onion, shredded cabbage, coconut milk, ginger, garlic, lime, chicken, and curry paste

    How to Make Cabbage Chicken Soup

    For the full recipe card, complete with the ingredients list and instructions, scroll down to the bottom of the post or click the “jump to recipe” button at the top. Here’s a preview of the easy steps!

    1. Prep the ingredients. Dice the onion, garlic, and ginger. Shred the cabbage. Gather everything else.
    2. Cook the onion, garlic, ginger, and green curry paste.
    3. Add the chicken breasts and broth. Bring to a boil then cook over a rapid simmer until chicken is cooked through.
    4. Remove the chicken from the pot, shred, and return to the soup.
    5. Add the cabbage, coconut milk, and lime juice. Cook for a few more minutes to soften the cabbage.
    6. Garnish with cilantro and other toppings of choice. Enjoy!
    cabbage chicken soup with added coconut milk cooking in a large soup pot

    Expert Tips and FAQ

    • Green curry paste: I use Thai Kitchen green curry paste. It’s delicious! You can find it at most large grocery stores in the international aisle or online. If you can’t find this brand of curry paste, you can substitute another one. Keep in mind that the spice level can vary between brands. I like Thai Kitchen because it’s not overly spicy.
    • Cabbage: Use thinly shredded cabbage for cabbage chicken soup. If you have a mandoline, use it to shred the cabbage into small pieces (see my tutorial on How to Shred Cabbage for more info). If you don’t have a mandoline, try to slice the cabbage into thin pieces with a chef’s knife or purchase pre-shredded cabbage at the store (the kind you would use for coleslaw). At some stores, you may only be able to find shredded cabbage in a coleslaw mix that also includes shredded carrots. That is fine to use too!
    • Prep ahead tips: To save time, you can use shredded chicken that’s already been cooked. After cooking the onion, garlic, ginger, and curry paste, add the broth and bring to a boil then simmer for about 10 minutes. Add the cooked chicken and the rest of the ingredients and cook for a few more minutes until the chicken is warmed through and the cabbage is softened.

    Does cabbage get soggy in soup?

    Since you are using thinly sliced cabbage for this recipe, you may be wondering if it gets soggy. The answer is no, as long as you add it towards the end of the recipe as recommended.

    You only want to cook it for about five minutes in the broth so that it softens just enough. The cabbage will keep its crunch remarkably well and even holds up pretty well in leftovers, although it will get softer the longer chicken and cabbage soup sits in the fridge.

    How long is cabbage soup good for?

    Leftovers keep well in an airtight container in the fridge for 3 to 4 days. Reheat in a saucepan on the stove or in the microwave.

    You can also freeze cabbage chicken soup. Let it cool completely then transfer to freezer-safe containers, leaving about an inch of headspace to allow for expansion. Freeze for up to 6 months. Reheat from frozen or thawed.

    cabbage chicken soup with cilantro and curry paste in a bowl on a counter

    More Cabbage Recipes

    Love this coconut curry cabbage chicken soup? Check out my other recipes featuring cabbage, like the Fried Cabbage and Potatoes and Stewed Cabbage, Apples, and White Beans. For another dish using green curry paste, see the Coconut Green Bean Curry.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    cabbage chicken soup topped with chopped cilantro on a counter

    Coconut Curry Cabbage Chicken Soup

    This healthy soup uses shredded cabbage to mimic noodles and green curry paste, coconut milk, and lime juice to add tons of flavor. It's dairy-free, gluten-free, and low-carb.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 50 minutes mins
    Servings: 6
    Calories: 279kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Soup pot or Dutch oven

    Ingredients 

    • 1 tablespoon extra virgin olive oil - can sub coconut oil
    • 1 yellow onion - diced
    • 1 tablespoon chopped fresh ginger
    • 4 cloves garlic - minced
    • 2 tablespoons green curry paste - recommend Thai Kitchen brand
    • 1 pound boneless, skinless chicken breasts
    • 6 cups chicken broth
    • 4 cups thinly shredded green cabbage
    • 1 14-ounce can coconut milk
    • 1 lime - juiced
    • 2 tablespoons chopped cilantro - for garnish

    Instructions

    • Warm the olive oil in a pot over medium heat. Add the onion and cook for a few minutes until translucent. Stir in the ginger, garlic, and green curry paste. Cook for 1 to 2 more minutes, stirring frequently, until fragrant.
    • Add the chicken breasts and chicken broth to the pot. Increase heat to bring to a boil then reduce to medium-low to maintain a rapid simmer. Cover and cook for about 15 to 20 minutes until the chicken is cooked through to an internal temperature of 165°F.
    • Remove the chicken from the pot and shred it with two forks on a cutting board. Return the shredded chicken to the soup along with the shredded cabbage, coconut milk, and lime juice. Cook for a few more minutes until the cabbage is softened.
    • Ladle the soup into bowls and garnish with chopped cilantro. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

    Notes

    • Use thinly shredded cabbage (like the kind used in coleslaw) for best results. You can buy it pre-shredded at the store or do it yourself using a mandoline or chef’s knife.
    • To cut back on prep time, use pre-cooked shredded chicken. Instead of adding the raw chicken to the pot with the broth, just add the broth, bring to a boil, then simmer for about 10 minutes. Stir in the cooked chicken, shredded cabbage, coconut milk, and lime juice. Cook for a few more minutes until warmed through.
    • To make this vegetarian/vegan, omit the chicken and use 2 to 3 cups of vegetable broth instead of chicken broth. You’ll only need to simmer the soup for about 10 minutes before adding the cabbage and rest of ingredients.
    • Store leftovers in the fridge for 3 to 4 days or in the freezer for up to 6 months. Reheat in a saucepan, stirring frequently, until warmed through.

    Nutrition

    Serving: 2cups | Calories: 279kcal | Carbohydrates: 9g | Protein: 19g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 626mg | Potassium: 739mg | Fiber: 2g | Sugar: 3g | Vitamin A: 873IU | Vitamin C: 39mg | Calcium: 64mg | Iron: 3mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Soup season continues! – Lizzie

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    152 shares

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    Comments

      5 from 3 votes (1 rating without comment)

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    1. Esbee

      April 12, 2024 at 2:04 pm

      5 stars
      I made this earlier in the week and my husband and I both loved it. I will admit that I didn’t follow it exactly, but it is a deliciously strong base to riff off of.
      I had red curry paste and it worked great. I added a can of chick peas for extra protein and fiber. I cut my chicken into small pieces before adding to the stock instead of whole and got to skip the shredding part.
      The next night there wasn’t quite enough for two full servings so I cooked some rice noodles and added them for a little extra bulk and it worked great.
      Getting ready to make another version tonight!

      Reply
      • Lizzie Streit, MS, RDN

        April 14, 2024 at 10:49 am

        Sounds like you made some wonderful additions and substitutions! Thanks so much for your review. Hope you enjoyed the second version too!

        Reply
    2. Rebecca

      January 07, 2023 at 5:48 am

      This looks amazing! Would red cabbage work as well or would you recommend sticking with green?

      Reply
      • Lizzie Streit, MS, RDN

        January 07, 2023 at 10:09 am

        Red cabbage should work just fine! I hope you enjoy the recipe!

        Reply
    3. michele FRUITS

      January 02, 2023 at 1:55 pm

      5 stars
      Very tasty!

      Reply
      • Lizzie Streit, MS, RDN

        January 03, 2023 at 12:01 pm

        I’m glad you enjoyed this one, Michele! I’m actually making it for dinner tonight :).

        Reply
    4. nita

      November 19, 2022 at 9:01 am

      I am looking forward to trying your recipes, specially the coconut and cabbage soup. I love anything with coconut. Your white and pinto beans is a must. I will try them as soon as today. Thanks so much. Nita

      Reply
      • Lizzie Streit, MS, RDN

        November 20, 2022 at 3:12 pm

        Hi Nita, I’m so glad that you are looking forward to trying this and some other recipes. Thank you for your comment!

        Reply
    5. Linda

      October 29, 2022 at 7:44 am

      Could I add more veges to soup along with cabbage. ? Bell peppers

      Reply
      • Lizzie Streit, MS, RDN

        October 29, 2022 at 11:57 am

        Hi Linda, you can add more vegetables! Bell peppers sound like a great addition.

        Reply

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