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



    Make This Mountain Resort Your Outdoor Playground This Summer

    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