Chicken Coconut Soup with Savoy Cabbage, Tomatoes, Sage and Saffron
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon oil, neutral
- 500 g savoy cabbae, cleaned, cut into fine strips
- 3 clove (s) garlic, finely chopped
- 2 piece (s) ginger, the size a walnut, finely chopped
- 1 ½ liter chicken broth, self-cooked, alternatively from the glass or stock)
- 500 g chicken, cooked, cut into bite-sized pieces
- 400 ml coconut milk
- 10 threads saffron soaked in hot water (approx. 20 minutes)
- 10 leaves sage, cut into thin strips
- 1 lime (s), juice and zest
- 150 g noodles, (soup noodles)
- 200 g cocktail tomatoes, quartered
- salt and pepper
- chili
Print Recipe
Pin Recipe Instructions
- Sauté the savoy cabbage, garlic and ginger in the hot oil. Deglaze with the chicken stock and coconut milk.
- Add the saffron, sage, salt, pepper, chilli (if desired) and simmer for about 15 minutes, until the savoy cabbage is cooked but still firm to the bite.
- Add the soup noodles and cook according to the instructions on the packet (approx. 3-5 minutes).
- Add the meat and tomatoes, heat, but do not let boil anymore. Season to taste with lime juice, zest, salt and pepper.
- Garnish: lime wedge, zest, fried sage
- You can also cook raw chicken breast fillets in the broth (before the soup noodles come in).
- While the pasta is cooking, cut the fillets into bite-sized pieces and add them back later.
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