Let stand at room temperature for 10 minutes.
Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat.
Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes.
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute.
Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat.
Stir in peas and lemon juice.
Garnish with cilantro, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
