Thai Chicken Cabbage Soup

Thai Chicken Cabbage Soup

 Made  times

"This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!"
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45 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
  2. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.


  1. 143 Ratings

Most helpful positive review

This was pretty first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sa...

Most helpful critical review

This just tastes like regular chicken soup to me, and I tripled the thai sauce.

Most helpful
Most positive
Least positive

This was pretty first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sa...

This is a decent Southeast Asian cabbage soup recipe, except that it's missing one important element: FISH SAUCE! Add that, and you'll find the flavor you're missing in the original recipe. **Up...

This didn't seem really Thai-ish to me except for the chile sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir li...

This is my favorite recipe on the site.. Probably my favorite recipe, period. Great tasting, filling, and not horrible for my health. Great combination! Now, the biggest weakness of this recipe...

Fantastic one pot recipe - easy, healthy, filling and looked great when served up. There was no need for me to add any extra seasoning during the cooking process. Thai sweet chilli sauce compl...

This is such a great recipe. It is so yummy. It is filling. The soup by itself is really good with out the tai chilli sauce but it is MUCH better with the tai chilli sauce. The only thing I chan...

This has become one of my favorite soups. If I don't have egg noodles, I substitute broken spaghetti. Definitely shred the cabbage rather than chopping it, and I use 1/2 head instead of the wh...

Good easy soup. I didn't have the Thai chili sauce, and I think it would have been even better if it had a little heat.

Very good. Added a little carrot for color/taste. The chili sauce makes it. Will make again.

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