Cut the cabbage into 3 cm squares. Cut the chicken to about the same size, sprinkle salt and pepper and then coat in flour.
Finely chop the garlic. Slice the leek diagonally to 1 cm.
Put olive oil in a heavy pot or frying pan, and sauté the garlic and chili pepper until fragrant. Add the chicken and sauté until slightly browned.
Add the leek and sauté quickly, then add water. Bring to a boil, and remove any scum. Add the canned tomato and the ● ingredients and stir. Add the cabbage and simmer.
When the cabbage has wilted and the chicken is cooked through, add the milk. Season with fish sauce, sprinkle black pepper, and it's done.
It's delicious with toasted bread, and goes surprisingly well with noodles too.
Variation: It's delicious with some curry powder or other spices added too! You can also put in some cooked soy beans or other cooked beans to make it more filling.
Story Behind this Recipe
This soup is rich in calcium from the milk, has lots of vegetables, and is very hearty, so I make it whenever I'm strapped for time (there's no root vegetables so it cooks up quickly). It's like a soup curry, and I like it.
You can use pork instead of chicken- whichever you prefer. You don't have to add chili pepper. Since the chili pepper is hard to spot in the red soup, you can remove it before adding the tomato at Step 4.