Bone Broth Infused Thai Coconut Curry Soup

Thai Coconut Curry Soup

As many of you know I follow a mostly plant-based diet, and while I do believe that eating plant-based is extremely beneficial, our bodies are not all the same, and our needs often change depending on what stage of life we’re in. This is one reason why I’m always open to suggestions when it comes to living a more healthful life through food. So when my TCM doctor suggested adding bone broth to my diet, I said, “Sure, let’s give it a try!”.

I was actually pretty excited to try bone broth for the first time. I already knew of its many health benefits and I wanted to see first hand what all the hype was about. I also love warm drinks and the idea of sipping on a warm mug of broth while it did its magic and nourished my body sounded appealing. Until I tried it…

In the alternative medicine and nutrition community, bone broth is all the rage (and for good reason), but guys, it tastes sooo gross! Seriously, how is no one talking about this!??

After trying to swallow down several gulps of straight-up-broth, I came to the conclusion that this liquid gold would have to be incorporated into some kind of super flavourful dish.


Thai Coconut Curry Soup


Health Benefits of Bone Broth:

In Traditional Chinese Medicine, bone broth is used to strengthen and nourish qi (pronounced ch-ee), warm the yang, and help build the blood through several organs including the kidneys, liver, lungs and spleen.

Bone broth is also:

  • Rich in many minerals like calcium, magnesium, iron, and phosphorus
  • Can help boost your body’s immune system
  • Is known to help fight inflammation, and
  • Can improve digestion and help to heal a damaged GI tract

My bone broth adventure may not have started out like I originally planned, but I’m happy I was able to find a way to incorporate this healthful food into my diet. Cooking soup from scratch isn’t as convenient as sipping on a mug of straight-up bone broth, but it’s sure worth the effort, and I absolutely love how it turned out.

This soup is full of bold Thai flavours including, coconut, curry, ginger, and the sweet earthy taste of sweet potato and carrot. It’s super satisfying, smooth, and provides a huge hit of nutrients thanks to it’s brightly coloured veggies, and of course, bone broth!

For my friends who are not as keen as I am to add animal products into their diet, please feel free to substitute a homemade veggie broth in place of the bone broth. This soup will be just a delish, and full of plant-based love.

What’s your experience with bone both?
I would love to know in the comments below if you share my lack of enthusiasm for the taste of bone broth! Or do you think it’s the bomb??

Thai Coconut Curry Soup


Bone Broth Infused Thai Coconut Curry Soup

Dairy-Free | Plant-Based Option


1 Tablespoon Coconut Oil
1 Large Yellow Onion, diced
2 Cloves of Garlic, minced
1 – 1½ Tablespoons Fresh Ginger, grated
2 Tablespoons Red Curry Paste
2 Cups of Carrot, diced, skin-on
3 Cups Sweet Potato, diced, skin-on
2 Cups Bone Broth, chicken or beef (swap with vegetable stock to make this recipe plant-based)
1 – 14 oz. Can of Full Fat Coconut Milk
Salt + Pepper to Taste


Heat the coconut oil on medium heat in a large pot. Add the diced yellow onion and cook until tender and translucent. Add the minced garlic, freshly grated ginger and curry paste, stir well and cook for 1 to 2-minutes until it starts to smell like all kinds of deliciousness. Add the carrots and sweet potatoes to your pot and stir coating the veggies with the curry mixture. Add the bone broth, stir well and bring the mixture to a soft boil. Turn the heat down and simmer on low until the veggies are cooked all the way through, you should be able to easily pierce them with a fork.

Once your veggies are cooked, let the soup cool slightly, then transfer everything into your blender (or use an emersion blender) to blend the soup until it is smooth and velvety in texture (depending on your blender the amount of time to reach a smooth texture may vary). Transfer the mixture back into your pot, and add the can of coconut milk, stir well.

Season with salt and pepper to taste and simmer on low for another 5 to 10-minutes. This extra simmer time will allow the flavours of your soup to mingle and mix together… mmmm.

To serve, top with fresh Thai basil, green onion, pepita seeds, black sesame seeds and a squeeze of fresh lime juice.


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