creamy tom yum cabbage

1 small cabbage, cut into large squares
3/4 cup chicken stock
1/4 teaspoon salt

8 quarter-sized slices galangal
1 stalk lemongrass, ends trimmed and outer layers removed, smashed with the side of a knife
2-3 fresh kaffir lime leaves or 4-5 dried
1 teaspoon dried shrimp

1 teaspoon fish sauce
1 teaspoon tamarind concentrate
1 tablespoon coconut cream
1/2 to 1 tablespoon Sriracha or chili paste, optional

cilantro for garnish, optional

1. Bring the chicken stock to boil in a pot; add the salt and stir to dissolve. Add the cabbage and cook for a few minutes over medium heat, tossing or stirring, until the cabbage is wilted. Remove and drain, retaining the stock. Set the cabbage aside.
2. Pour the stock back into the pot and add the galangal, lemongrass, lime leaves and dried shrimp. Simmer the stock for 7-8 minutes and turn off heat. Remove the galangal, lemongrass and lime leaves. You can discard or keep the dried shrimp.
3. Add the fish sauce, tamarind pulp, coconut cream, and Sriracha/chili paste to the stock. Taste and adjust.
4. Pour over the cabbage and toss.
5. Garnish with cilantro if using.

Notes:
** If you can’t find tamarind pulp, you can substitute with lime juice.
** Cilantro lovers: Add 1 tablespoon of diced cilantro leaves into the broth after removing the herbs.
** Depending on the size of your pot, you may need to add more stock to cover the herbs as they’re simmering. The stock will evaporate more quickly in a large pot. If you add more stock, mix the fish sauce etc. with 1/2 cup broth initially and add more in if you find it too salty or sour.

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