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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large onion, chopped |
2 carrots, chopped |
2 celery stalks, chopped |
3 14-ounce cans low-sodium chicken broth |
1 14-ounce can light coconut milk |
3 inches fresh ginger (peeled and minced) |
2 red thai chilies (sliced) or 1/2 teaspoon crushed red pepper flakes |
4 minced garlic cloves |
1/2 teaspoon kosher salt |
2 cups bean sprouts |
1/2 head cabbage (shredded) |
1 cooked chicken breast (sliced) |
2 ounces rice noodles |
1/2 cup fresh cilantro leaves |
2 tablespoons thai fish sauce |
4 lime wedges |
Directions:
1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until tender but not brown, about 5 minutes. Add the broth, coconut milk, ginger, chilies, garlic, and salt. Increase heat to high and bring to a boil.
2. Reduce heat to medium and simmer, partially covered, 15 minutes. Add the bean sprouts, cabbage, chicken, and noodles. Cook just until the noodles and cabbage are tender, about 5 minutes. Before serving, stir in cilantro leaves and Thai fish sauce. Serve with lime wedges.
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