Thai Chicken Cabbage Soup

Ingredients

2 tbsp olive oil
2 cups boiled or rotisserie shredded chicken
8 cups chicken stock
1 large green bell pepper
1 large chopped white cabbage
3 stalks celery (chopped)
1 medium onion
4 cloves garlic (or 1 tbsp minced/paste)
2 tbsp fresh ginger
1 can diced tomatoes
1 can coconut milk
½ tsp turmeric powder
1 tsp vinegar
Red chili flakes
4 tbsp fish sauce
4 tbsp fish sauce

Garnish:
Sliced jalapeno
Diced red onion
1 green chili (chopped)

Directions

Heat the olive oil in a pot of soup. Add in the chopped onions, celery, bell pepper and salt. Sauté them for 3 minutes at medium-high heat.

Add ginger and garlic and keep sautéing for another 3 minutes.

Add the chopped cabbage to the onion mixture and sauté for another 2-3 minutes.

Add the black pepper, red chili flakes and turmeric powder and mix well.

Add the chicken stock along with the shredded chicken, fish sauce, vinegar and diced tomatoes.

Let the soup simmer for 20 minutes.

Adjust the seasoning by adding some more salt or chilis as required

Garnish the soup with jalapenos and green chilis.