Bone Brothwith Turmeric, Thai Basil, and Coconut Milk


Sous vide maximizes flavor in this healthful, elegant broth.


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



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Knife
  • Strainer
  • Food processor
  • Butcher string or twine
  • Large pot
  • Pan
  • Blender
  • Spoon


Prepping time: 20 minutes / Cooking time: 1hour, 30 minutes (excludes sous vide cooking)




  1. 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.
  2. 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.
  3. 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.
  4. 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.