Coconut Milk Soup with Pork and Asian Cabbage - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Coconut Milk Soup with Pork and Asian Cabbage



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    This recipes serves four.


    • 2 Tbsp. vegetable oil
    • 1 cup onions, sliced
    • 1 cup Asian cabbage, shredded
    • ¾ cup chicken broth
    • 1 can coconut milk. Shake the can before opening
    • 1 pork chop, grilled or roasted and sliced thinly
    • ¼ cup fresh cilantro leaves
    • ¼ lb. rice noodles, soaked in hot water 30 minutes, drained
    • 2 cups shredded lettuce
    • 1 lime, cut into wedges
    • To taste, sweet chile sauce
    • To taste, kosher salt, soy sauce or fish sauce


    • In a saucepan on medium-high heat, add the oil and onions. Cook, stirring for about two minutes or until slightly softened.
    • Add the cabbage, cook 60 seconds.
    • Add the chicken broth, bring to a gentle simmer.
    • Stir in the coconut milk, bring to a simmer.
    • Add the pork slices and cilantro leaves.
    • Heat to a simmer.
    • Season to taste with salt, soy, or fish sauce, and sweet chile sauce.
    • Divide the rice noodles among four soup bowls. Ladle the hot soup over and garnish with the shredded lettuce and lime wedges. Enjoy!

    Lincoln Culinary Institute