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Print this Recipe    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.


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