Cabbage Soup with Coconut Milk and Ginger

Ingredients

• 600 g cabbage
• 1.5 cm fresh ginger
• 1 small onion
• 4 tbsp plant oil
• 600 ml Vegetable Broth
• 200 ml unsweetened canned coconut milk
• Salt
• ground pepper
• 0.5 tsp Chili flakes
• 1 chicken breast fillet
• 6 Cherry tomatoes

Instructions

1. 1.

   Clean the cabbage, removing any tough core and slicing the leaves into strips. Peel and finely dice the ginger and onion. In a pot heat 2 tbsp oil and sauté the onion with the ginger until softened. Add the cabbage, deglaze with broth, then stir in coconut milk. Season with salt, pepper, and chili flakes; simmer over medium heat for 15-20 minutes. Meanwhile, rinse the chicken, pat dry, and cut into thin strips.

2. 2.

   Heat the remaining oil in a skillet and brown the chicken strips on all sides. Season with salt and pepper, then remove from heat. Blanch the tomatoes, cool, quarter them, seed, and dice the flesh. Take 4 tbsp of the cabbage soup, puree it finely, and return the rest to the pot. Add the cooked chicken and diced tomatoes, adjust seasoning, and serve in preheated bowls.