Thai Coconut Cabbage Soup
INGREDIENTS
1 tablespoon oil, divided. (Avocado oil or sesame oil work great)
2 to 3 cups shredded cabbage (red or green) – see notes.
1 to 2 tablespoon lime juice (divided)
fresh ground black pepper
1 tsp minced garlic
1 tbsp red chili paste (the more, the spicier. Adjust to preference)
2 stalks fresh lemongrass, cut in 1-in. pieces or 1.5 tbsp lemongrass paste. (see notes)
1/2 tsp ground curry
1-inch piece peeled fresh ginger or 1 tsp ground ginger
1 3/4 cups regular or light coconut milk (15-ounce can)
5 cups organic broth or vegetable stock
fine sea salt to taste
Fresh torn cilantro to garnish
Sliced lime
2 Thai birds eyes red peppers, seeds in or removed, sliced for garnishing
Optional add ins: Cooked shrimp, chicken, tofu, sriracha, mushrooms, etc.
optional chopped scallions (green portion)
INSTRUCTIONS
In a large pot, sauté your shredded cabbage in oil, 1 tbsp lime juice, 1 tsp minced garlic, and dash of pepper. Cook about 2 minutes on medium to medium high. Be sure not to cook all the way. Remove cabbage from pot and set aside.
In the same pot, bring to boil your broth, lemon grass, and the rest of your spices/chili paste. Let is simmer about 10 minutes on medium low, stirring occasionally.
After 10 minutes, add in your sautéed cabbage, splash of fish sauce (optional), 1/2 tbsp or so lime juice, and coconut milk. Mix together simmer another 5 to 10 minutes. (See notes for protein options)
When soup is done simmering, you can either add your sliced Thai Red peppers into the pot before serving, or use them to garnish.
Spoon into bowls. Garnish with fresh lime slices, spicy pepper slices (i.e jalapeños or additional Thai red peppers), drizzle of chili sauce, and pinch of pepper. Optional chopped scallions to top.
