Chicken and Cabbage Soup

    Chicken and Cabbage Soup

    (45)
    3saves
    1hour5min


    40 people made this

    This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make it more filling.

    Ingredients
    Serves: 8 

    • 10 cups (2 1/2 litres) chicken stock
    • 1 teaspoon chilli flakes
    • 1/4 cup (60ml) red wine vinegar
    • 1/4 cup (60ml) soy sauce
    • 1 tablespoon minced lemon grass
    • 1 tablespoon fish sauce
    • 1 tablespoon black pepper
    • 1 teaspoon garlic powder
    • 1 onion, cut in strips
    • 1 teaspoon olive oil
    • 500g skinless, boneless chicken breast meat - cubed
    • 1/2 head cabbage, grated
    • 1 cup fresh bean sprouts
    • 2 eggs, whisked
    • 1/4 cup diced fresh parsley

    Directions
    Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

    1. Pour chicken stock into a large saucepan. Stir in chilli flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder and onion. Bring to a boil over high heat then reduce heat to medium-low and keep at a simmer.
    2. Meanwhile; heat olive oil in a frypan over medium-high heat. Stir in cubed chicken and cook until no longer pink in the centre; about 5 minutes.
    3. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender; about 10 minutes.
    4. Remove the saucepan from the heat and slowly stir in the whisked egg then gently stir in the parsley. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (45)

    by
    15

    This is delicious! And easy to prepare. So tasty! I omit the fish sauce and lemon grass and I have used vegetable broth instead of chicken and added extra cabbage and sprouts. Thank you for sharing this awesome recipe.  -  28 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    14

    AWESOME! I didnt have any lemon grass so i didn't use any. I like my stuff sour so i added 2 more dashes of vinegar. I also used the lite version of soy sauce to cut back on the salt. I didnt have black pepper so I used white pepper.. I didnt use a whole tablespoon just about between 1/2 and 3/4 tbs. It smelled the rest of the soup so i added more garlic powder, minced and about 2 cups of the broth mixture. I accidently added a lil too much red pepper than i wanted so i scooped some out and cooked the chicken in the soup and used one small onion. Will definately make again and I will try to thicken it with arrowroot and water since most hot and sour soups at the restuarants are thick.  -  07 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    13

    I thought I'd add that you can find fish sauce (sometimes called nam pla) in the Asian foods section of most supermarkets. I don't remember it as being particularly expensive.  -  12 Jan 2008  (Review from Allrecipes USA and Canada)

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