Pour water into a pot, drop Salam leaves, galangal, and mung beans
On a nonstick pan, heat oil and saute spice paste, stir until fragrant, then stir in the cooked spice paste into the pot
Drop the cubed carrots, brings to fully boil for 5 mins
Lower heat to medium, drop in kale leaves, pour in coconut milk and 1 veggie bouillon cube.
Season soup with Vegeta powder and cook until veggies soften