Thai Cabbage Soup Recipe
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This quick Thai cabbage soup recipe can be made with optional juicy pork meatballs or kept vegetarian. It’s an easy, comforting dish, perfect when you’re craving something light but full of flavor.
Note: This soup is similar to tom jued (a Thai vegetable soup with glass noodles), but without the noodles. A low-carb, diet-friendly option!
Recipe highlights
- Clear broth gently seasoned with soy sauce and bouillon.
- Quick & healthy, ready in under 30 minutes with simple ingredients.
- Highly customizable; add meatballs, swap in other vegetables, or it with tofu.
- No frying or oil needed, just a clean, healthy soup.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
For the meatballs (optional)
- Ground pork – Just like in khao tom, I like adding meatballs here for extra flavor and texture. Use fresh ground pork with a little fat so they stay juicy and tender.
- Salt & black pepper – Season the meatballs to taste.
For the soup
- Water – This is the base of the soup; no stock needed, since the bouillon adds depth.
- Light soy sauce – Adds saltiness and umami.
- Bouillon cube– Any clear soup-style bouillon works here; chicken or pork is best.
- Salt – Adjust to taste, especially if your bouillon is already salty.
- Cabbage – Napa cabbage is the most traditional and gives a soft, tender texture when simmered. Green cabbage works too, but takes a bit longer to soften and holds its shape more. Savoy cabbage is another good option
- Carrot – Feel free to add different vegetables of your choice!
- Onion
- Garlic
How to make cabbage soup
Step 1: Thinly slice the carrot, cut the cabbage into bite-sized chunks, crush the garlic lightly, and slice the onion.
Step 2: Bring water to a boil in a pot, then add soy sauce, bouillon cube, salt, onion, and garlic. Let it simmer until the broth turns fragrant and the onion begins to soften.
Step 3: Mix ground pork with salt and black pepper, then roll into bite-sized balls. These can be prepared while the broth is simmering.
Step 4: Gently drop the meatballs into the simmering broth. Cook until they float to the top.
Step 5: Add sliced carrot and cabbage to the pot. Simmer just long enough for the vegetables to turn tender but still hold their shape. Serve immediately, enjoy!
Recipe variations
- Spicy Thai cabbage soup: Add chili flakes just before serving.
- Add soup vegetables: Try mushrooms, baby corn, daikon, celery, or zucchini.
- Meatball variations: Use ground chicken or ground beef for a leaner, high-protein option.
- Vegetarian option: Simply leave out the meatballs!
Frequently asked questions
Can you freeze cabbage soup?
Let it cool, then pour into airtight containers and freeze for up to 3 months. For best results, add fresh herbs after reheating.
How long does cabbage soup last in the fridge?
It lasts up to 4 days in the fridge. Store it in a sealed container and reheat it fully before serving.
More Thai soup recipes to try
I hope you like my easy Thai recipe for cabbage soup! Let me know which version you’ll try in the comments, and don’t forget to leave a star rating if you enjoyed it. Follow me on Facebook, Instagram, and Pinterest!
Thai Cabbage Soup Recipe
Equipment
- Mixing bowl for seasoning the pork (optional)
- Medium soup pot
- ladle
Ingredients
For the meatballs (optional)
- 150 g ground pork
- black pepper, season to taste
- salt, season to taste
For the soup
- 1 l water
- 1 tbsp light soy sauce
- ½ tsp salt
- 1 bouillon cube
- 1 onion, sliced or chopped
- 2 cloves of garlic, lightly crushed
- ½ carrot, thinly sliced
- 200 g cabbage, sliced into bite-sized chunks
Instructions
- Prep the vegetables: Thinly slice the carrot, chop the cabbage into bite-sized chunks, lightly crush the garlic, and slice the onion.
- Simmer the broth: Bring water to a boil, then add soy sauce, bouillon cube, salt, onion, and garlic. Cook until fragrant and the onion softens.
- Make the meatballs (optional): Season the ground pork with salt and black pepper, then roll into small meatballs.
- Cook the meatballs: Drop them into the simmering broth and let them cook until they float to the surface.
- Finish the soup: Add the carrot and cabbage. Simmer until tender, then serve hot.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
