Ingredients:

  • 1 tbsp Coconut oil
  • 2 tbsp Red curry paste
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 stalk Lemongrass, bruised
  • 4 cups Low-sodium chicken bone broth
  • 14 oz Full-fat coconut milk
  • 2 tbsp Gluten-free Tamari
  • 1 tbsp Fish sauce
  • 1 tsp Coconut sugar
  • 11 oz Frozen Gluten free potstickers
  • 2 cups Sliced baby bok choy
  • 1 cup Sliced shiitake mushrooms
  • 1 Lime, juiced
  • 0.25 cup Fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the red curry paste, minced garlic, and grated ginger.
  2. Sauté for 2–3 minutes until the oil begins to turn a deep mahogany color and the mixture becomes intensely fragrant to bloom the spices.
  3. Slowly whisk in the full-fat coconut milk until an emulsion forms, then add the chicken bone broth, Tamari, fish sauce, coconut sugar, and the bruised lemongrass stalk.
  4. Bring the liquid to a gentle simmer and let it infuse for 8 minutes. Avoid a rapid boil to prevent the coconut milk from separating.
  5. Add the sliced shiitake mushrooms and frozen gluten-free potstickers. Simmer for 3-5 minutes or until the potstickers are heated through.
  6. Stir in the baby bok choy and cook for 1 minute until just wilted. Remove the lemongrass stalk.
  7. Remove from heat. Stir in the fresh lime juice and garnish with chopped cilantro and optional Thai bird’s eye chili before serving.