Savoy Cabbage Soup with Coconut Milk and Ginger
This delicious tropical soup is a great source of B vitamins thanks to the ginger and vitamin C from the savoy cabbage.
Add some brown rice to this soup for more texture and added fiber.
Rinse the cabbage, cut out the hard stalk and cut the leaves into strips. Peel and finely chop the ginger and onion. In a saucepan, heat 2 tablespoons of oil and saute the onion with the ginger. Add the cabbage and saute lightly, then stir in the broth and add the coconut milk. Season with salt, pepper and chile flakes. Simmer for 15-20 minutes over medium heat. Meanwhile, rinse and pat dry the meat, and cut into narrow strips.
In a skillet, heat the remaining oil and fry the meat until golden brown. Season with salt and pepper and remove from heat. Blanch the tomatoes, peel and quarter, then remove the core and chop into small cubes. Remove about 4 tablespoons of the cabbage from the pot and puree the rest. Pour the remaining cabbage back into the soup, add the tomato and chicken broth, and season again to taste. Ladle into bowls and serve immediately.