Let’s face it, drinking heaps of bone broth can get a little boring, so in this recipe, we’ve made it into a flavour packed curry broth. Using fresh ingredients like ginger, turmeric, garlic, and chili not only ramp up the flavour profile but are anti-inflammatory as well.
Curry Paste Ingredients:
2 tsp coriander seed (or ground coriander) 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
Make the curry paste by placing all ingredients in a blender or food processor.
Heat a spoonful coconut oil in a medium sized pot over a medium heat, add diced 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.
Pour in Bone Brewhouse traditional bone broth and 250 ml 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.
Add mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.
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.
To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.