Thai Coconut Chicken Soup and Cabbage Salad
This soup recipe from Sunset magazine makes a quick, savory dinner that's perfect for Fall. I've increased the amount of chicken and added spinach for a slightly heartier, more vegetable-rich version of the soup. A simple cabbage salad with a Thai-style dressing completes the meal.
Makes 4 servings
Ingredients as listed in recipe, increasing chicken to 1.5 lbs and ensuring you have a whole lime on hand for the lime juice
3 oz baby spinach
12 oz kale or cabbage salad mix
Fish sauce in addition to what's called for in recipe
- Follow instructions in recipe to prepare soup up to the point where the chicken is simmering. Reserve remaining lime juice from whole lime beyond the 1 tbsp that was called for in recipe.
- Mix reserved lime juice with an equal amount of fish sauce and toss with kale or cabbage salad mix.
- Once the soup has finished simmering, add spinach and stir until wilted. Follow remaining instructions in recipe to complete the soup.
- Serve soup and salad alongside each other in bowls.
Note - If two people are working on this meal, it works well for one to prepare the soup while the other makes the salad.