Kaeng Kalampi [Laotian Cabbage Soup]

When I was a kid, my mom worked on a berry farm to earn money for our family vacations. For 3 weeks every June she would leave the house early in the morning and come home in the afternoon Monday-Saturday harvesting strawberries. Several of those years she worked with a family of Laotians and they shared a recipe for cabbage soup with her. We always enjoyed eating, particularly on a cold winter day. It was fairly simple to make and was packed with flavor.

Fast forward 20 years. I decided to make this soup for a special dinner at church where everyone brings a different ethnic dish based on their own heritage or of one that they enjoy. It turned out well enough that my DD who doesn't normally like soup actually asked to have the leftovers for lunch the next day! So without anymore rambling, here is my take in that recipe.

Stock Ingredients**

• 3-4 pounds chicken (preferably necks, backbones, drumsticks, or thighs)
• 3 quarts water
• 4-6 celery tops (top 4" or so of a stalk of celery with the leaves)
• 1 large onion, chopped
• 2 bay leaves
• 2 teaspoons salt
• 2 tablespoons whole black peppercorns
• 4 cloves garlic, roughly chopped

Soup Ingredients

• 1 tablespoon butter
• 2 cloves minced garlic
• 1 teaspoon fresh ground coriander
• 1/2 teaspoon fresh ground black pepper
• 3 teaspoons soy sauce
• 3 1/2 cups stock + 1/3 of the chicken bits leftover from making the stock
• 1-2 teaspoons salt
• 2 cups finely sliced cabbage
• 1/2 cup chopped green onions

Directions

1. Begin by making the stock. The stock can be made in a stockpot on the stovetop, slow cooker, Instant Pot, or other pressure cooker.
2. Throw all the stock ingredients in your preferred cooking instruments for the following:
   stovetop - bring to a boil then reduce to a simmer cooking covered for 2 hours
   slow cooker - cook on high for 8-10 hours
   Instant Pot - set to manual for 45 minutes allowing for natural pressure release
3. Grab a coffee and your favorite book while it does its thing. Or you could just prep your soup ingredients. 😉
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4. Once stock is finished, strain in a fine mesh strainer. Pull chicken bits out and set aside for use later. Toss the remaining bones, skins, celery, garlic, onion, etc.
5. Melt butter in your Instant Pot (on saute) or in your stockpot on the stove. Add garlic, coriander, and pepper. Stir for a few seconds. 
6. Add soy sauce, stock, salt, and chicken bits. Bring to a boil, then reduce to a simmer for 10-15 minutes.
7. Add cabbage and simmer for 5-10 minutes or until cabbage is tender.
8. Garnish with green onions just before serving.
9. Enjoy.

**The stock recipe makes enough stock and chicken bits for 3 recipes worth of the soup. If you are making this for a small group (2-3), divide stock and chicken bits into 3 separate jars or containers and freeze 2 containers for use another time. Then continue with the soup recipe. 

If making this for a medium sized group (4-6), use 2 of the containers and double the soup recipe. 

If making this for a large group (7 or more), use all of the stock and chicken bits and triple the soup recipe.