Bone Broth Tom Kha

Bone broth is a staple in postpartum recovery. It's a warm food that provides essential nutrients like collagen-building amino acids (which are great for supporting recovery), hydrating electrolytes, and lots of micronutrients. If you don't love sipping on warm broth, turn it into a soup for a great way to consume nutrient-dense bone broth. 

Ingredients:

• 1 tsp ghee
• ½ yellow onion, sliced 
• 4 inch ginger knob, peeled and chopped 
• 4 garlic cloves, minced 
• 4-5 thai chilis, chopped 
• 1 lemongrass stalk, smashed and chopped 
• 2 tsp thai red curry paste 
• 3.5 cups bone broth
• 4 boneless, skinless chicken thighs
• 2 13.5 oz cans coconut milk
• ½ lb mushrooms of choice 
• 4 heads of baby bok choy
• 1 lime, juiced
• 1-2 tbsp fish sauce (optional)
• 1 tsp organic tamari (optional)
• Sea salt to taste

Directions:

1. Melt the ghee in a pan over medium heat. Sauté onion, ginger, garlic, chilis, lemongrass, and curry paste for 3-4 minutes. 
2. Stir in the bone broth. Season the chicken with sea salt on all sides and add to the broth and simmer for 20 minutes. Once the chicken is cooked through, stir in the coconut milk. 
3. Add in the mushrooms and bok choy and cook until tender. Then stir in the fish sauce, tamari and lime juice.
4. Freeze in 1 or 2-cup Souper Cubes. Once they are completely frozen, transfer to bag or other preferred storage containers. 
5. To reheat, add the cubes to a pot and cook over medium heat until warm.