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
- Place the bones in a large stock pot.
- Pour water over the bones.
- Add onion and garlic.
- Boil for 3 to 8 hours. Season with salt and pepper to taste.
- 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
- Melt butter in a large stockpot over medium-high heat.
- Add onions to butter and cook until soft.
- Add shrimp, salt, and pepper. Cook, stirring occasionally, until shrimp is pink, about 2 to 3 minutes; remove shrimp and set aside.
- Add garlic and bell pepper to the stockpot.
- Cook, stirring occasionally, until tender, about 3 to 4 minutes.
- Stir in ginger until fragrant, about 1 minute.
- Add in mushrooms.
- Whisk in curry paste until well combined, about 1 minute.
- Gradually whisk in coconut milk and bone broth; cook, whisking constantly, until incorporated, about 1 to 2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8 to 10 minutes.
- Stir in shrimp, lime juice, and cilantro.
- Serve immediately.