Thai Potsticker Soup

• 2 t olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red pepper, diced
• 1 sweet potato chopped into bite size pieces
• 2 T red curry paste (Thai or Indian)
• 1 14 oz. can coconut milk (more if needed)
• 4 cups broth, vegetable or chicken
• 12-24 pot stickers
• 2 heaping cups fresh spinach
• a few stems of lemongrass (opt)
• 5-10 Thai basil leaves (opt)
• 5-10 Thai lime leaves (opt)
• salt to taste

Cook onion and garlic in oil in Dutch oven, then add red pepper and sweet potato and cook for a few minutes.

Stir in curry paste and cook 1 minute.

Add coconut milk and broth and combine well.

Add lemongrass, basil and lime leaves if using.

Bring to a boil and add pot stickers. Reduce heat and simmer 6-8 minutes.

REMOVE LIME AND BASIL LEAVES BEFORE ADDING SPINACH.

Add spinach and cook till wilted. Serve with rice on the side, or just as a soup.