Thai Coconut Broth

makes about 3 quarts | prep time: 15 minutes | cook time: 50 minutes

Am I allowed to say I love this broth? This is like taking your taste buds on a trip to Thailand—infusing Magic Mineral Broth or, if you prefer, chicken broth with lemongrass, ginger, shallots, kaffir lime leaves, and coconut milk. There are nutrients galore, notably in the coconut milk, which contains good fats and the same immune-boosting, antiviral lauric acid that’s found in breast milk. The taste is both bright and remarkably comforting. 


8 cups Magic Mineral Broth
2 (14.5-ounce) cans coconut milk
3 (1-inch) pieces fresh ginger
2 shallots, peeled and halved
3 kaffir lime leaves, or 1 teaspoon lime zest
1 stalk lemongrass, cut in chunks and bruised
¼ teaspoon sea salt, plus more if needed

In a 6-quart pot, combine the broth, coconut milk, ginger, shallots, lime leaves, lemongrass, and ¼ teaspoon salt and bring to a low boil over medium heat. Cook for about 20 minutes. Decrease the heat to low and let the broth simmer for another 30 minutes. Remove the ginger, shallots, lime leaves, and lemongrass with a slotted spoon. Taste and add more salt if desired. 

Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.