January 29, 2019

Coconut Curry Bone Broth

Coconut Curry Bone Broth | Gut Health With Liv Kaplan


Print Friendly, PDF & Email
  • SERVES: 3



Bone broth is the mecca of gut healing goodness, it’s packed with gelatin which is a naturally gut healing and sealing protein. We’re also fans of eating the whole animal nose to tip as it’s a more sustainable way to eat meat with less waste. According to nutritionist Liv Kaplan, incorporating bone and organ meats into your diet actually means your taking in different amino acids that you would normally get from more conventional sources of protein. That said, drinking heaps of bone broth can get a little boring, so in this recipe, we’ve made it into a flavour packed curry broth. Using fresh ingredients like ginger, turmeric, garlic, and chili not only ramp up the flavour profile but are anti-inflammatory as well.

This recipe makes a double batch of curry paste, store in a jar in the fridge or freezer for use later.

Gut Health with Nutritionist Liv Kaplan



  • ½ red onion sliced
  • 500ml bone broth chicken or beef
  • 250ml coconut milk
  • 500g mushrooms assorted: enoki, shiitake, king oyster

  • 2 bunches bok choy sliced in half lengthways
  • 1 tbsp hemp seed oil
  • hemp seeds sprinkle

Curry Paste

  • 2 tsp coriander seed (or ground coriander) or ground coriander
  • 2 tsp cumin seed or ground cumin
  • 6 lemon myrtle leaves
  • 2-4 red chillies or to taste
  • 1 stalk lemongrass root and tip trimmed, then chopped

  • 4 cm piece ginger fresh, peeled and chopped
  • 3 cm piece turmeric fresh
  • 3 cloves garlic skins removed
  • 2 limes zested and juiced
  • 6 green onions sliced
  • 2 tbsp coconut oil
  • 1 tbsp coconut milk
  • Sea salt and black pepper


  • Make the curry paste by placing all ingredients in a blender or food processor. You can also use a stick blender, just ensure the lemongrass and ginger are blended in.
  • Heat a spoonful coconut oil in a medium-sized pot over medium heat, add the onions and cook for a few minutes. Add in half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant, just be careful not to burn.
  • Pour in the bone broth and coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed.
  • Plunge in the mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked.
  • When just ready to serve, heat a skillet over high heat, sear the bok choy by placing them, cut side down on the hot pan until you get some nice browning.
  • To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group!