Comments on: Chicken Cabbage Soup in Instant Pot or on Stove Top

By: Patricia

Patricia — Wed, 02 Mar 2022 01:20:22 +0000

In reply to Nancy. UnSweetened!

By: Mary Ellen Opel

Mary Ellen Opel — Sat, 20 Mar 2021 00:57:47 +0000

Made this with home made chicken broth. Other than adding onion and increasing the garlic, I followed the recipe for the instapot directions. Flavors were well blended and the soup was delicious. Will be making again.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 24 Jan 2021 22:16:45 +0000

In reply to Nancy. Yes. Always use unsweetened coconut cream. Anything sweetened has sugar added and not used in a savory dish.

By: Nancy

Nancy — Sat, 23 Jan 2021 15:18:32 +0000

I’d like to make this soup. Should the coconut cream be the unsweetened version or regular

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 10 Jan 2021 20:25:22 +0000

In reply to Elizabeth. Yes. Either fresh or frozen riced cauliflower works in the recipe.

By: Elizabeth

Elizabeth — Sat, 09 Jan 2021 20:55:38 +0000

May I substitute frozen cauliflower rice for fresh?

By: Nita

Nita — Thu, 06 Aug 2020 17:25:29 +0000

This was super yummy & satisfying. I added extra garlic, diced onions, and some cayenne pepper, then squeezed lime juice over the bowls when serving. The lime really brightened it up, and took it over the top. Delish, thanks! I will make this again!

By: Mark Johnson

Mark Johnson — Sat, 14 Mar 2020 18:05:23 +0000

Made this yesterday, followed directions for Insta-Pot with the exception of using 3 medium potatoes instead of cauliflower, extra curry powder and 1tbs Thai chili sauce. Cooked on manual for 24 minutes and let release for 50 minutes. It turned out perfectly delicious! The flavors are amazing with a touch of heat on the finish. Will make again and again. Thank you.

By: Esther

Esther — Mon, 04 Nov 2019 00:30:11 +0000

This is a fabulous cold-weather soup, thick and hearty, with great flavour! If you like Indian curry, you'll LOVE this! It's such an easy recipe, but tastes like something served at a high-end restaurant.
I used boneless/skinless chicken thighs as they have more flavour & threw in a diced onion with the chicken to sauté together.

As well, if you're like me living where coconut cream is not available, just use 2 cans full-fat coconut milk that have been refrigerated & the coconut cream will be hardened on the top 1/2 of the can, discarding the liquid left at the bottom.

By: Lisa

Lisa — Tue, 16 Oct 2018 11:09:29 +0000

In reply to Erin. There is some sweetness added by the coconut cream. You could use another dairy-free option or use regular cream.

By: Erin

Erin — Mon, 15 Oct 2018 14:55:47 +0000

I made this this weekend - took a fairly long time even in the Instapot and found the recipe to be extremely sweet. I didn't expect that at all but can only think it was the result of the coconut cream? Anyway, fair warning to those who might try it.

By: Lisa

Lisa — Sat, 08 Sep 2018 10:33:35 +0000

In reply to Stacey. You can never go wrong adding more spice!