Thai Coconut Chicken Soup with Lemongrass

Directions

1. Bring chicken broth, coconut milk, red Thai red curry paste, coriander, smashed garlic, ginger and lemongrass to a boil. Reduce heat and cook on low for 10 minutes.
2. Add mushrooms, red pepper, sugar, salt and chicken and (potato optional) and cook for another 15 minutes on low until veggies have softened.
3. Lastly, add basil and cilantro, lime juice, remove lemon grass and if you wish garlic cloves and serve with additional chopped basil. I like to serve this with a 1/4 cup white rice in the center or simply on its own.

Credit: Calm Eats

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/