Coconut Milk Soup with Pork and Asian Cabbage


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

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