IntermediateIngredients
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
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Knife
- Strainer
- Food processor
- Butcher string or twine
- Large pot
- Pan
- Blender
- Spoon
Timing
Prepping time: 20 minutes / Cooking time: 1hour, 30 minutes (excludes sous vide cooking)
Servings
4
Directions
- Preheat oven to 375°F. Lay the bones on a sheet pan and roast for 1 hour and 30 minutes until browned. Timing may vary, depending on the thickness and type of bones.
- Chill in the refrigerator for 30 minutes, then place the bones in a sous vide pouch and add the water and coconut oil. Seal and cook in water bath at 181°F (83°C) for 15 hours.
- Remove from water bath, open pouch, and strain, reserving liquid. Season liquid to taste. Keep the broth hot in a large pot over medium-high heat until ready to serve.
- In a blender, add coconut milk, basil leaves, kaffir lime leaves, green curry paste, nuts, shallots, galangal, turmeric, lime juice, fish sauce, and salt. Blend until thin, about 3 to 4 minutes.
To Serve:
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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