You can’t type into google anything about gut health and not get one of the top results talking about bone broth. It is quite the buzz the last couple of years and for a good reason. Bone broth is slowly starting to be the mecca of gut healing goodness. What makes it so healing is that it is packed with gelatin which is naturally gut healing and a sealing protein. And those of us that have already consumed quite a bit of bone broth know that it can get a bit boring. Sure you have probably thrown in your veggies to step up the flavor, but have you tried exploring with some more adventurous seasonings like ginger, turmeric, garlic, and chili? What is not to love about a gut-healing broth than adding in some anti-inflammatory foods too? More bang for your sip! Here is our coconut curry bone broth recipe-–bone broth taken to a whole new level.
Coconut Curry Bone Broth
broth ingredients
½ red onion, sliced
1-16oz carton chicken (or beef) broth or homemade (even better)
8oz can of full-fat coconut milk
500g assorted mushrooms, the more unique the better
curry paste ingredients
2 tsp coriander seed
2 tsp cumin seed
2-4 red chilies
1 stalk lemongrass, chopped
1-2″ piece of fresh ginger, peeled and chopped
1″ piece of fresh turmeric
3 cloves garlic, skins removed
2 limes, zested and juiced
6 green onions, sliced
2 TBS coconut oil
1 TBS coconut milk
Sea salt and black pepper
curry paste instructions
- Place all of the ingredients into a blender and blend until smooth.
broth instructions
- Heat a spoonful of coconut oil in a medium-sized pot over medium heat, add the onions and cook for a few minutes. Add in half the curry paste and let cook for just a few minutes to get fragrant.
- Pour in the broth and coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Sprinkle in some pink Himalayan sea salt.
- Add in the mushrooms and leave to continue simmering for another 10 minutes or until the mushrooms look cooked.
- Either drink hot or store in the fridge in an air-tight container to reheat later.
Feel free to top with a drizzle of coconut milk, some red chillies, green onion, some sauteed chopped bok choy, etc.
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