THAI COCONUT BONE BROTH

THAI COCONUT BONE BROTH

Thai Coconut Bone Broth is a fragrant, creamy and nourishing single-serving dish that brings together Eastern healing traditions with Western nutritional wisdom. This bone broth combines collagen-rich chicken bone broth with velvety coconut milk, which delivers deep comfort and anti-inflammatory benefits. The lemongrass infuses the broth with a refreshing citrus aroma, while a splash of lime juice brightens the dish and balances its richness. The tender shredded chicken adds protein, creating a wholesome soup that’s perfect for a light lunch or comforting evening meal.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Cholesterol

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Thai Coconut Bone Broth:

• ½ cup chicken bone broth
• ½ cup full-fat coconut milk
• ¼ cup shredded cooked chicken
• 1 tablespoon finely chopped lemongrass
• 1 tablespoon fresh lime juice

FULL NUTRITIONAL INFORMATION

• Calories: 284.8 kilocalories
• Fat: 26.4 grams
• Saturated Fat:22 grams
• Carbohydrate: 4.1 grams
• Sodium: 59.1 milligrams
• Protein: 11.1 grams
• Cholesterol: 26.3 milligrams
• Calcium: 30.6 milligrams
• Iron: 4.3 milligrams
• Potassium: 350.4 milligrams

PREPARATION

These steps are followed for the preparation of Thai Coconut Bone Broth:

• Heat The Liquids: In a small saucepan, combine the chicken bone broth and coconut milk. Warm over medium heat until gently simmering.
• Add Lemongrass: Stir in the chopped lemongrass and allow it to infuse the broth for about 3 to 4 minutes.
• Stir In Chicken: Add the shredded cooked chicken and simmer for 2 to 3 minutes until heated through.
• Add Lime Juice: Turn off the heat and stir in the lime juice to brighten the flavour.
• Taste And Adjust: Adjust seasoning with a pinch of salt or extra lime if needed.
• Serve Immediately: Ladle into a bowl and enjoy while hot, optionally garnished with fresh herbs or chilli.

PREP TIME

5 minutes

COOKING TIME

8 minutes

TIPS

• Use Tender Chicken: Pre-cooked or rotisserie chicken works well and saves time.
• Don’t Overboil: Gently simmer to maintain the creamy texture of the coconut milk.
• Fresh Lemongrass: Chop finely or lightly crush the stalk to release flavour if using whole.
• Brighten With Lime: Add lime juice off the heat to preserve its vibrant citrus profile.
• Optional Garnish: Top with coriander, Thai basil or a sprinkle of chilli flakes for extra complexity.

VARIATIONS

• Vegetarian Option: Use vegetable broth and tofu in place of chicken for a meat-free version.
• Spicier Version: Add sliced red chilli or a dash of Thai red curry paste during simmering.
• Mushroom Add-In: Include shiitake or oyster mushrooms for added umami and texture.
• Creamier Texture: Use coconut cream instead of coconut milk for a richer consistency.
• Bulk It Up: Add spiralised courgette or vermicelli rice noodles for a more filling meal.

PREPPING AND STORAGE

• Fridge Storage: Store any leftover soup in a sealed glass container in the fridge for up to 3 days.
• Freezer Storage: Cool completely, transfer to a freezer-safe container and freeze for up to 2 months.
• Reheating Tips: Reheat gently over low heat, stirring to re-incorporate the coconut milk. Avoid boiling to prevent splitting.