Bone Broth

 

Ingredients

2 pounds (or more) of bones from a halal source

4 cups water

1 onion, diced

2 cloves garlic, minced

salt and freshly ground black pepper, to taste

 

Directions

  1. Place the bones in a large stock pot.
  2. Pour water over the bones.
  3. Add onion and garlic.
  4. Boil for 3 to 8 hours. Season with salt and pepper to taste.
  5. Pour through a fine metal strainer to remove all the bits of bones and onions.

 

Thai Soup

 

Ingredients

2 tablespoons unsalted butter

1 onion, diced

1 pound medium shrimp, peeled and deveined

salt and pepper, to taste

2 cloves garlic, minced

1 red bell pepper, diced

1 tablespoon freshly grated ginger

1 can mushrooms

2 tablespoons red curry paste

2 (12-ounce) cans unsweetened coconut milk

4 cups bone broth (recipe above)

juice of 1 lime

2 tablespoons cilantro, chopped

 

Directions

  1. Melt butter in a large stockpot over medium-high heat.
  2. Add onions to butter and cook until soft.
  3. Add shrimp, salt, and pepper. Cook, stirring occasionally, until shrimp is pink, about 2 to 3 minutes; remove shrimp and set aside.
  4. Add garlic and bell pepper to the stockpot.
  5. Cook, stirring occasionally, until tender, about 3 to 4 minutes.
  6. Stir in ginger until fragrant, about 1 minute.
  7. Add in mushrooms.
  8. Whisk in curry paste until well combined, about 1 minute.
  9. Gradually whisk in coconut milk and bone broth; cook, whisking constantly, until incorporated, about 1 to 2 minutes.
  10. Bring to a boil; reduce heat and simmer until slightly thickened, about 8 to 10 minutes.
  11. Stir in shrimp, lime juice, and cilantro.
  12. Serve immediately.