Curry Coconut Broth

This broth is a building block for greatness. Throw it on some ramen, use it to make baked chicken & rice, add some roasted veggies and call it soup…. get wild, go crazy, let your heart guide the way!

Here’s what ya need:

1 can of coconut milk

1 can of water (empty that coconut milk can and fill it with water…)

1 quart of broth/stock (you choose: vegetable, chicken, beef…)

1 heaping tablespoon Hot Curry

salt to taste (start with a teaspoon or 2 and go from there)

Combine all the ingredients in a pot over medium-low heat, give it some time to think about what it’s going to become. And that’s it, use it however your heart desires.

I know, I know, some of you are thinking, Caitlin, I came here for a recipe not for you to tell me to do whatever I want, I don’t know what I want, that’s why I’m here!  Soooo here’s an example of what to do with this broth:

For the following photo, after we put the broth together we chopped up some veggies (sweet potatoes & brussels sprouts) coated them with olive oil and a little Garam Masala & Chimayo Chili, then we roasted them at 450 for about 25 minutes.  Once that 25 minutes was up we boiled up 2 pots of water to cooke some ramen & boil some eggs. We divided the ramen into some bowls, poured on the curry broth, topped it with the roasted veg and called it a meal!

Enjoy!

XO

Charleston Spice Co.