5 from 1 vote
korean soup
Korean Soup with Chicken, Cabbage and Kimchi {GF, DF}
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
A 30 minute hearty Korean soup made with cabbage, kimchi and chicken. Super fragrant and packed full of spice and flavor. Gluten Free and Dairy Free.
Course: Soup
Cuisine: gluten free, Healthy, Korean
Servings: 6
Calories: 107 kcal
Author: Vicky
  • 1 tablespoon olive oil
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1/2 napa cabbage thinly sliced
  • 6 cups chicken broth
  • 1/2-1 cup kimchi liquid
  • 1/2 - 1 cup chopped kimchi
  • 1-2 cups shredded cooked chicken thighs
  • salt to taste
  • 2 - 3 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic sauce add 1 teaspoon for less spicy version (use PaleoChef Sriracha for paleo version)
  • 1 lime cut in wedges, as a garnish
  • handful bean sprouts as a garnish (optional)
  • handful cilantro chopped as a garnish (optional)
  1. Heat oil in a pot over medium heat. Add ginger and garlic. Cook until fragrant 1-2 minutes.
  2. To the pot add cabbage. Cook for a few minutes.
  3. Add broth, and kimchi liquid. Bring to a boil, reduce heat and simmer for a few minutes.
  4. Add kimchi, add shredded chicken. Cook for a few minutes.
  5. Add fish sauce, sesame oil and chili garlic sauce.
  6. Serve garnished lime juice, bean sprouts and cilantro (optional).