Spicy Chicken Stock
1 (2-pound) cauliflower crowns
4 cups thin wedges mixed cabbages (such as bok choy, or red cabbage)
4 cups cooked chicken
Kosher salt, freshly ground pepper
1 jalapeño, thinly sliced
Basil leaves, cilantro leaves with tender stems
1 (2-inch) piece ginger, peeled, finely grated
3 limes, cut into wedges
Heat stock in a large pot over medium.
Add cauliflower to stock and simmer until tender, 8–12 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
Divide soup among bowls. Top with jalapeño and some basil and cilantro; finish with a pinch of ginger. Serve with lime wedges for squeezing over.