Vegetarian: Curry Cabbage Soup by Recipe Cottage

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	Curry Cabbage Soup

		Curry Cabbage Soup Serves 4. 1 tablespoon oil 1 tablespoon curry mix 1/2 cup water 2 veggie bouillon cubes, crushed 1-2 tsp crushed red pepper flakes cubed tofu, optional 1/2 head cabbage, chopped 2 cups water 1 can thick coconut milk juice of half a lime 1 tablespoon lemon juice 1 tablespoon curry powder 1 tablespoon rice vinegar 3 bunches cilantro 3 scallions fresh basil In soup pot, heat oil. Add grated fresh ginger and stir 1 minute. Add curry mix, stir 30 seconds and add 1/2 cup water. Add veggie bouillon cubes and crushed red pepper flakes. Turn heat to low and add some cubed tofu if desired. Chop up 1/2 head cabbage and other veggies if desired. Add to soup base with another 2 cups of water. Add coconut milk and stir. Add the juice of half a lime and 1 tlbs. lemon juice. Add another big spoonful of curry powder to taste and rice vinegar and stir well. Turn heat to medium until heated up, then turn heat down and let simmer 15 minutes. Meanwhile chop up cilantro, basil and scallions. Add to soup 2 minutes before serving. Serve over a big spoonful of cooked rice in the bowl.