5/5
(1 Votes)
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 14-ounce cans chicken broth
- 1/2 teaspoon kosher salt
- 14-ounce light coconut milk
- 3 inches fresh ginger (peeled and minced)
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 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
- lime wedges.
Preparation
Step 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, red pepper flakes, and garlic cloves. After the broth simmers, add bean sprouts, cabbage, chicken and rice noodles. Increase heat to high and bring to a boil. Cook just until the noodles and cabbage are tender, about 5 minutes Before serving, stir in cilantro and Thai fish sauce. Serve with lime wedges.