1 lb of fresh, organic chicken or beef bones
6 C water
1 Tbsp organic coconut oil
1 C organic coconut milk
½ C Thai basil leaves, picked, plus additional leaves for garnish
2–3 kaffir lime leaves
¼ C green curry paste
1 Tbsp pine nuts, walnuts, or peanuts
1 Tbsp shallots, minced
½ Tbsp galangal (Thai ginger), minced
1 Tbsp powdered turmeric
1 Tbsp lime juice
2 ½ tsp fish sauce
1 tsp kosher salt
Salt and pepper, to taste
Red peppers, thinly sliced, to garnish
Prepping time: 20 minutes / Cooking time: 1hour, 30 minutes (excludes sous vide cooking)
Portion broth into bowls and evenly distribute the coconut milk mixture. (You may also use a hand blender to make the milk froth.) Garnish with basil leaves and red peppers, if desired.
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