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.
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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!
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!
- Prep the ingredients. Dice the onion, garlic, and ginger. Shred the cabbage. Gather everything else.
- Cook the onion, garlic, ginger, and green curry paste.
- Add the chicken breasts and broth. Bring to a boil then cook over a rapid simmer until chicken is cooked through.
- Remove the chicken from the pot, shred, and return to the soup.
- Add the cabbage, coconut milk, and lime juice. Cook for a few more minutes to soften the cabbage.
- Garnish with cilantro and other toppings of choice. Enjoy!
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.
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.
Coconut Curry Cabbage Chicken Soup
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
Soup season continues! – Lizzie
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