Thai Coconut Curry Bone Broth Soup

Here it is! One of my fav meals ever- Thai coconut curry bone broth soup; a definite crowd pleaser!

You can make this gorgeous Thai soup with any protein you fancy- Chicken, beef, prawns, fish or tofu, AND you can make it as SPICY and TANGY as you wish by topping your brimming bowl with extra sriracha or chili oil, and freshly squeezed lime juice!

Made with whole, fresh, nourishing ingredients, and jam packed with crisp, colourful veggies, I can just about eat an entire pot in one sitting...

I hope you LOVE this full-flavoured bowl of deliciousness as much as I do!


  • 1 14-ounce can of full-fat organic coconut milk (try to get BPA-free please)

  • 1.5 tablespoons of Thai curry paste

  • Small knob frozen ginger, peeled

  • 1 bunch of cilantro, washed, bottom stems & leaves separated

  • 4 cups your fav High-Vibe Bone Broth flavour

  • 1 organic carrot, thinly sliced

  • 1 organic red, yellow or orange pepper, sliced into strips

  • 1 cup shiitake mushrooms, stems removed

  • 5 kaffir lime leaves

  • 2 stalks of lemon grass, halved lengthwise

  • 2 tablespoons of fish sauce

  • Zest and juice of 2 limes

  • Bag of thawed wild prawns (can sub chicken or beef, fish or tofu)

  • Couple dashes of Brags Amino or tamari

  • 1.5 cups bean sprouts

  • 8 ounce (225 g) package rice noodles, softened in hot water to desired texture (sometimes I use tofu noodles instead- see "Deconstructed Wonton Soup" recipe for image)

  • 3 green onions, thinly sliced


  • Spoon the coconut cream from the top of the coconut milk and add to a large pot
    set on medium heat.

  • Melt the cream, add the curry paste and stir for a few minutes
    until they begin to sizzle

  • Micro-plane the ginger into the pot & add the cilantro stems.

  • Add the coconut juice from the can, along with the bone broth, carrot, pepper,
    mushrooms, lime leaves, lemon grass, fish sauce and lime zest and juice. Simmer for 15 minutes or so.

  • Stir in the bean sprouts & most of the cilantro leaves. Remove the lemon grass

  • Taste and season with a touch more salt (or brags/tamari) as needed.

  • Ladle into large bowls over rice noodles and garnish with the green onions and remaining cilantro leaves

*Recipe adapted from Michael Smith's Thai coconut curry soup recipe.