In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until softened, about 2 minutes.
Stir in chicken stock, coconut milk, soy sauce, curry powder and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 3 minutes. Stir in the cabbage and soy beans and simmer for 10 minutes or until vegetables are tender.
Season with salt and pepper to taste, garnish with cilantro and serve hot.
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