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Thai Soup


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- 1 onion

- 1 garlic clove

- evo oil

- curry, turmeric, coriander, chilli, grated ginger

- half a cabbage, or other green leafy vegetable (it should be made with Chinese cabbage)

- half a can of coconut milk

- 1 cup vegetable stock

- juice of half a lemon

- salt


Chop onion and garlic and let them wither in a little olive oil.

Add the cabbage cut into thin strips (I had green broccoli, which I chopped), spices, vegetable broth and coconut milk.

Cook, better in crock, for at least half an hour or until the soup is thick.

Season with salt and top with the lemon juice.

Enjoy your meal!

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Thanks to Marina Zendri

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