Thai Chicken Cabbage Soup Recipe

This is a delicious soup that is low on calorie and low on fat. Nutritionists often recommend this as healthy filling soup. To experiment with the taste, you can vary the ingredients according to your taste and requirement. It is easy to cook, and within 45 minutes, it will be served hot at your table. Check out the incredibly simple recipe to cook it at your home.


3 boneless, skinless chicken breast halves

8 cups of chicken broth

2 sliced leeks

6 carrots, sliced into 1 inch pieces

1 medium shredded head cabbage

Uncooked egg noodles – 1 (8 ounce) package

Thai chili sauce – 1 teaspoon


Take a Dutch oven or stockpot; put chicken broth and chicken breasts into that pot. Let it boil and then simmer for around 20 minutes, or cook it until your chicken is well cooked. Take away the chicken from the hot broth and keep it aside to cool down.

Add the carrots and leeks into the broth in the pot, and let it simmer there for another 10 minutes, or until the vegetables become tender. Tear up the cooled chicken in to small bite sized parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for another 5 minutes, until the noodles become soft. The soup should appear thick just like a stew. Serve the soup hot and season it with Thai chili sauce to add some flavor.

This wonderfully delicious recipe should be served hot. You can use onions instead of leeks. You also add three stocks of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to lend it a different taste. Taste this exotic Thai soup with sweet noodles as a base.


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