Bone broth is the mecca of gut healing goodness, it’s packed with gelatin which is a natural gut healing and sealing protein. We’re also fans of eating the whole animal nose to tip as it’s a more of a sustainable way to eat meat with less waste. According to nutritionist Liv Kaplan, incorporating bone and organ meats into your diet actually means your taking in different amino acids that you would normally get from more conventional sources of protein. That said, drinking lots of bone broth can get a little boring, so in this recipe, we’ve made it into a flavor-packed curry broth. Using fresh ingredients like ginger, turmeric, garlic, and chilli not only ramps up the flavor profile but are anti-inflammatory as well. Win-win, we say!
Prep Time: 30 minutes
Cook Time: 30 minutes
Dietary: GF, DF, SF
½ red onion, sliced
500ml bone broth (chicken or beef)
250ml coconut milk
500g assorted mushrooms (enoki, shiitake, king oyster)
2 bunches bok choy, sliced in half lengthways
1 tablespoon hemp seed oil
Sprinkle of hemp seeds
2 tsp coriander seed (or ground coriander)
2 tsp cumin seed (or ground cumin)
6 lemon myrtle leaves
2-4 red chilies, or to taste
1 stalk lemongrass, root and tip trimmed, then chopped
4 cm piece ginger, fresh, peeled and chopped
3 cm piece turmeric, fresh
3 cloves garlic, skins removed
2 limes, zested and juiced
6 green onions, sliced
2 tbsp coconut oil
1 tbsp coconut milk
Sea salt and black pepper
1. Make the curry paste by placing all ingredients in a blender or food processor. You can also use a stick blender, just ensure the lemongrass and ginger are blended in.
2. Heat a spoonful of coconut oil in a medium-sized pot over a medium heat, add the onions and cook for a few minutes. Add in half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant, just be careful not to burn.
3. Pour in the bone broth and coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed.
4. Plunge in the mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.
5. When just ready to serve, heat a skillet over a high heat, sear the bok choy by placing them, cut side down on the hot pan until you get some nice browning.
6. To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.