Cut all the vegetables into small pieces, one by one, and sauté in olive oil. Season, extinguish with orange juice and clear soup, cook on low heat. (about 20-half hour) Remove star anise (perhaps chilies and lemongrass as well) and finely grind with blender. Add spices one more time, refine with coconut milk, add clear soup or milk according to thickness.
Decorate with chopped parsley!
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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