Heat oil in a non stick pan, add onion, garlic and carrot. Sauté for two minutes. Add cabbage and thyme and sauté for two minutes. Add the chicken stock and mix.
Let it simmer for ten to fifteen minutes or till the vegetables are cooked. Remove from heat and let it cool. Blend the vegetable mixture into a fine puree.
In another pan cook bean sprouts with bay leaf and two cups of water for five minutes. Drain off the excess water and set aside. Heat a non stick pan, transfer the vegetable puree into it.
Add the bean sprouts, salt, black pepper powder and sufficient water and let it cook for five minutes. Serve hot garnished with coriander sprig.