Thai Cabbage Soup Recipe
This easy Thai cabbage soup recipe features a clear broth, healthy vegetables, and optional pork meatballs or a vegetarian version.
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.
Calories: 261kcal | Carbohydrates: 14g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 1678mg | Potassium: 546mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2652IU | Vitamin C: 42mg | Calcium: 88mg | Iron: 2mg
