Well hello! How are you guys today? I can’t believe it’s already Thursday. What I also can’t believe is that my first final exam is one week from tomorrow! I have zero game plan for how I’m going to get everything done for school that I need to before then… I should probably get on that.
In usual Elle fashion, I’ve been avoiding schoolwork by cooking this week. I feel like this is beneficial for everyone. I get a breather from school, you get a yummy new recipe! Anyway, I bought a head of cabbage to make (and perfect) my pad thai earlier this week and had half a head of cabbage left over. For any of you who have ever bought and shredded a cabbage before, you know you end up with 10+ cups of the stuff. I didn’t have the heart to throw it out a perfectly good vegetable, so I turned it into a delicious and super healthy Asian Coconut-Cabbage Soup.
The key players in this soup: cabbage, green onion (divided), sweet potato and brown rice noodles.
I get my brown rice noodles at Whole Foods since some, if not most, regular grocery stores won’t carry it.
I used basic ingredients in my pantry to make the broth: soy sauce, light coconut milk (always keep a can on hand), brown sugar, red pepper flakes and salt.
I started by sauteeing some green onions (the light green ends) and grated ginger in a little peanut oil.
After a couple of minutes, I added some water, brought it to a boil and then tossed in chopped sweet potato, which cooked for 8 minutes or so.
Once the potatoes were tender, I added the cabbage, the remaining green onions, coconut milk, soy sauce, brown sugar, red pepper flakes, salt and a squeeze of lime.
Everything simmered for just 5 more minutes. I added the rice noodles and oila, a delicious Asian Coconut-Cabbage Soup.
I ate the entire pot in a matter of 3 days, if that tells you how much I liked it.
This was a taste-and-add kinda recipe. I kept adding things until my tastebuds were happy.
Have a fabulous day!