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Thai Coconut Cabbage Soup

A Guest Blog From My Sister – Ingrid Kunze

Does the thought of cabbage soup excite you? No? Does it remind you of poor Charlie Bucket of Charlie and the Chocolate Factory and his daily servings of cabbage and water soup?

Cabbage soup reminded me of overcooked, bland cabbage wrapped around bland hamburger served on cold, bleak winter nights while growing up in Northern Wisconsin. For years I refused to eat cooked cabbage.

Audrey’s mission is to help others achieve true health.  We both hope that this achievement can be helped with tasty (and healthy) recipes as well. I think this soup recipe meets both of those criteria and Audrey asked me to share. 

This recipe was cobbled together with what I had in my pantry one day.  Rather than have the cabbage go to waste, I looked around at what else I had on hand – and voila!  This cabbage soup makeover had a little inspiration from Thai food and now it has become a family favorite.

[bctt tweet=”This cabbage soup makeover had a little inspiration from Thai food” username=”AudreyWeidman”]

Using homemade bone broth really brings this soup’s nutritional value up a notch. If you haven’t already heard about the benefits of bone broth, please look into it. Cabbage, cilantro, onions, ginger, and lime are other nourishing superstars.

You can see a video of me preparing this recipe here.

My 12 year old, who made the video, has given this soup her stamp of approval. Please leave a comment below and let me know how you like it.  Wishing you the very best of health. Ingrid

Coconut Cabbage Soup Ingredients

• 2 quarts chicken broth
• 1 small cabbage, chopped
• 1 medium onion, chopped
• 4 green onions, chopped
• 1 4-oz. can mild green chiles
• 1 14-oz. can coconut milk
• 1 inch of peeled ginger
• 1 tsp. (or to taste) curry powder
• red pepper flakes to taste
• Salt and pepper to taste
• 2 limes, squeezed
• handful of cilantro, chopped

Directions

• Bring the broth to a boil.  Then add chopped cabbage, onion, green onion, green chiles, coconut milk, ginger, red pepper flakes and curry.
• Turn down the heat. Let simmer for about an hour. Before serving, add fresh lime juice, green onions, and cilantro and season with salt and pepper to taste.

*The ginger can be finely chopped (or left whole and removed before serving).  I don’t chop the ginger because my husband thinks it is too strong, so I leave it as a one inch piece for easy removal after simmering a while. Unfortunately, I forget to take it out before serving and guess whose bowl it usually ends up in?