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Ingredients
US|METRIC
8 SERVINGS
- safflower oil (as needed)
- 2 shallots (sliced)
- 1 oz. chili peppers (Fresno, seeds removed and sliced, keep the seeds to make this soup spicier)
- 1 Tbsp. fresh ginger (minced)
- 1 Tbsp. lemongrass (minced)
- 1 Tbsp. minced garlic
- 8 oz. carrots (peeled and roughly chopped)
- 3 lb. sweet potatoes (peeled and roughly chopped)
- 13.5 oz. coconut milk
- 1 qt. chicken (or vegetable stock)
- 1 lime (juiced)
- kosher salt (as needed)
- 4 large garlic cloves (thinly shaved using a mandolin)
- safflower oil (for frying)
- pomegranate seeds
- green onions (thinly sliced)
- mint leaves (micro, or regular fresh mint, thinly sliced)
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