Spicy Thai Cabbage Soup is a vibrant, flavor-packed dish that brings a taste of Thailand right to your kitchen. This soup is the perfect balance of spicy, creamy, and tangy, making it an exciting addition to your weekly meal rotation.
Olive oil is our starting point, providing a neutral base for sautéing. Onion, garlic, and ginger create a fragrant trio that forms the aromatic foundation of this soup. Cabbage adds a hearty, slightly sweet crunch, while red bell pepper contributes color and mild sweetness. Coconut milk gives the soup its creamy texture and rich flavor. Chicken broth serves as the main liquid, adding depth. Fish sauce is the umami powerhouse, bringing a savory punch. Lime juice adds a fresh, tangy note. Red curry paste infuses the dish with spice and complexity. A touch of sugar balances the flavors out. Finally, cilantro and green onions provide a fresh, herbal finish, while red chili slices offer an optional kick of heat.
This soup is delightful on its own but pairs wonderfully with a side of jasmine rice or crusty bread to soak up the broth. For a complete Thai-inspired meal, serve it alongside spring rolls or a light cucumber salad.
Start by heating your olive oil in a large pot over medium heat. Once it’s warm, toss in the diced onion, minced garlic, and grated ginger. Stir them around until they’re fragrant, which should take about two to three minutes.
Next, add the shredded cabbage and sliced red bell pepper to the pot. Cook everything together for about five minutes, just until the cabbage starts to soften up but still has some crunch.
Now, pour in the coconut milk and chicken broth. Add the fish sauce, lime juice, red curry paste, and sugar. Stir everything well, making sure the curry paste is nicely mixed in.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows the flavors to develop and the cabbage to become tender.
Taste and add salt as needed. Let the soup simmer a bit longer if you feel it needs more time to meld. Once it's perfect, ladle it into bowls and sprinkle with fresh cilantro, green onions, and red chili slices for a burst of color and flavor.
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