Chicken Coconut Cabbage Soup by Tidbits

– 4 cups chicken broth (use vegetable broth to make it vegetarian)
– 1 (15 ounce) can lite coconut milk
– 2 tablespoons lemongrass paste (find it in the produce section in a tube)
– 1-3 teaspoon chili garlic sauce (depending on how spicy you want it. 1 has almost no spice, 3 has a nice punch)
– 1 1/2 teaspoon s green curry paste
– 1 teaspoon ground curry
– 1 teaspoon ground ginger
– 1 teaspoon salt (more to taste)
– 1 teaspoon fish sauce
– juice of 2 lemons
– 1 pound boneless skinless chicken thighs (omit to make it vegetarian)
– small head of cabbage cut into large wedges (about 8 pieces)
– 1/4 cup chopped cilantro
– cooked quinoa or brown rice on the side if desired
– Optional toppings: pickled jalapenos, Sriracha, roasted peanuts or cashews-chopped, soy sauce, extra cilantro, lemon wedges, extra fish sauce

Prep Time: 10 min
Cook Time: 15 min
Total Time: 30 min