Curry Chicken and Cabbage Soup with Coconut Milk

• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 5 cups chicken stock
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• 1 cup cooked chicken, cubed or shredded
• 6 cups loosely packed shredded cabbage
• 1 cup shelled, pre-cooked soy beans
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• Chopped cilantro, for garnish

1. In a stockpot, heat the olive oil over medium-high heat.
2. Stir in the onion and garlic and cook until softened, about 2 minutes.
3. Stir in chicken stock, coconut milk, soy sauce, curry powder and cooked chicken.
4. Bring to a gentle boil, and then reduce heat and simmer for 3 minutes.
5. Stir in the cabbage and soy beans and simmer for 10 minutes or until vegetables are tender.
6. Season with salt and pepper to taste, garnish with cilantro and serve hot.

extravirgin olive oil, onion, garlic, chicken stock, coconut milk, soy sauce, curry powder, chicken, cabbage, soy beans, kosher, freshly ground black pepper, cilantro

Taken from www.foodandwine.com/recipes/curry-chicken-and-cabbage-soup-coconut-milk (may not work)