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THAI COCONUT POTSTICKER SOUP

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Ingredients

2 tbsp Olive oil, Extra virgin
2 cloves Garlic, fresh Minced
1 ea Yellow Onions Medium and diced
1 ea Bell pepper - red Medium and diced
1 ea Sweet potato Peeled and in bite sized chunks
2 tbsp Red Curry Paste
14 oz Coconut Milk Unsweetened
4 cups Chicken stock
1 pkg Potstickers - frozen Approx 13 oz
2 cups Spinach - fresh
Lime juice Juice of 1 lime
Garnish Cilantro

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THAI COCONUT POTSTICKER SOUP

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    Cuisine:
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      FOR THE SOUP

      heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic, onion, red bell pepper and sweet potato. Cook, stirring occasionally, until softened, about 3 to 4 minutes.

      2
      Done

      Stir in the curry paste and cook for an additional minute. Add the coconut milk and vegetable broth. Whisk to combine.

      3
      Done

      Bring the mixture to a boil, add the potstickers and reduce heat to a simmer. Cook, until slightly thickened, about 6 to 8 minutes. Add the spinach and lime juice and stir until the spinach is wilted. Garnish with fresh cilantro and serve immediately.

      Ian Cooks

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