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).
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.