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🍲 Soups & stews

Detox soup

Spicy, brothy, and suspiciously good at fixing a rough day

⏱️ Time estimate: about 50 minutes

A light but hearty soup with ginger, garlic, jalapeño, cabbage, carrots, and little chili crisp chicken meatballs finished with a heroic amount of lime.

A brothy bowl of detox soup with vegetables and chicken meatballs

Ingredients

  • 2 tablespoons avocado oil
  • 2 tablespoons thinly sliced ginger
  • 4 to 6 cloves garlic, thinly sliced
  • 1 jalapeño, deseeded and thinly sliced
  • 4 cups green cabbage, diced
  • 1 bunch scallions, thinly sliced
  • 2 tablespoons tamari
  • 1 quart chicken stock
  • 1/2 pound ground chicken, or turkey
  • 1 teaspoon kosher salt
  • 2 tablespoons chili crisp, plus more for garnish
  • 3 carrots, peeled and chopped
  • Juice of 4 limes

Instructions

  1. Prep the vegetables. Thinly slice the ginger, garlic, jalapeño, and scallions. Set half the scallions aside for garnish. Dice the cabbage and chop the carrots.
  2. Start the broth. Heat the avocado oil in a medium pot over medium heat. Add the ginger, garlic, jalapeño, and half the scallions and sauté for 3 to 5 minutes, until fragrant.
  3. Build the soup base. Add the cabbage and cook for 1 to 2 minutes, until it just starts to brown. Stir in the tamari and chicken stock, then bring to a simmer.
  4. Make the meatballs. In a bowl, combine the ground chicken, kosher salt, and chili crisp. Pinch off about tablespoon-size pieces and drop them directly into the simmering soup.
  5. Simmer. Cover and simmer for 5 minutes, then add the carrots and cook another 5 minutes until the meatballs are cooked through and the carrots are tender.
  6. Finish and serve. Ladle into bowls and top with plenty of lime juice, the reserved scallions, and more chili crisp if you want extra heat.

The original note says this is the soup for sinus bugs, hangovers, weird hormone days, and general “my body is being dramatic” situations. Respect.