HEALING COCONUT CURRY BONE BROTH SOUP

With bold unique flavors and the healing powers of bone broth, you'll find yourself revisiting this soup often, especially in the cooler months. Feel free to double the recipe for easy leftovers through the week.

Serves 2

INGREDIENTS:

• 1 baby Bok Choy, roughly chopped

• 1 cup fresh green beans, halved or chopped

• 2 green onions, chopped

• 2 tsp red curry paste (I used Thai Kitchen brand)

• 1 cup full fat unsweetened coconut milk

• 1 box KETTLE & FIRE Lemongrass Ginger Bone Broth (Vegetarian Option: You can substitute 2 cups of water or vegetable broth + zest and juice of 1 lime + 1-2 tsp ground ginger + 1 tsp garlic powder)

• 2 tsp coconut oil (or garlic infused olive oil), divided

• 1/2 tsp Celtic sea salt

• 2 tsp coconut aminos

Optional Toppings: hemp seeds, sesame seeds, cilantro, unsweetened yogurt, lime juice, red chili slices or flakes

DIRECTIONS:

1. In a small sauce pan over medium heat, add 1 tsp coconut or olive oil. Add 1/2 the chopped green onions and green beans. Sauté about 3-5 minutes, or until green beans soften a bit.

2. Add curry paste and stir. Next add broth and coconut milk. Bring to a boil over medium high heat and then reduce heat to low. Simmer for 25 minutes, or until beans are tender.

3. While the soup simmers, in a skillet over medium high heat, add 1 tsp coconut oil. Toss in the Bok Choy and sauté to soften and char, about 3-5 minutes. Toss in the remaining chopped green onions and stir. Turn off heat and set pan aside.

4. Once soup has simmered and beans are soft, add in the Bok Choy and stir soup to combine. Add coconut aminos and salt. Taste and adjust seasoning if needed.

5. Serve and garnish as desired.