Simple Thai Broth (oh-so-soothing-&-delicious)
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This is a perfect broth when you’re coming down with a cold. It has chicken stock, known for its healing properties, and it has coconut milk, which contains MCFAs that have powerful antimicrobial properties. Plus, it contains ginger, garlic, and other spices that ramp up the immune system. You can keep this broth simple with just some ginger and garlic in coconut chicken stock, or you can add more flavor with a stalk of lemongrass (which also gives extra health benefits) or a prepared Thai red curry, which is easy to keep on hand. To make this broth a full meal, serve it over rice pasta and cooked chicken and perhaps some spinach cooked in the broth at the end. This is pretty rich, so cut the coconut milk in half for a lighter broth if desired.
Serves: 6 (small)
  • 6 cups/1.4 liters homemade chicken stock
  • 1 (14 ounce/414 ml) can full-fat coconut milk
  • 4 inch/10 cm piece of ginger, cut into thin slices, or 2 tablespoons grated ginger
  • 3 garlic cloves, smashed
  • Pinch or two red chili flakes
  • For More Flavor: 1 stalk lemongrass cut in half, 2 teaspoons Thai red curry (optional)
  • To Serve: Unrefined salt or fish sauce, fresh limes, chopped cilantro, sliced green onions (optional)
  1. Place the stock, coconut milk, ginger, garlic, and red chili flakes (plus lemongrass and/or Thai red curry, if using) in a large pot on high heat and bring to a boil.
  2. Turn down the heat and simmer the broth for ten minutes.
  3. Salt the broth with unrefined salt or fish sauce to taste. Remove the lemongrass, ginger (if you are using sliced), and garlic. Serve with a slice of lime, chopped cilantro, and/or sliced green onions, if desired.
Recipe by The Nourishing Gourmet at