28 Jun SUMMER COOKING – BROTH RECIPES!
BY REBECCA KATZ
THAI COCONUT BROTH
PREP TIME: 15 MINUTES | COOKING TIME: 50 MINUTES
Am I allowed to say I love this broth? This is like taking your taste buds on a trip to Thailand—infusing Magic Mineral Broth or, if you prefer, chicken broth with lemongrass, ginger, shallots, kaffir lime leaves, and coconut milk. There are nutrients galore, notably in the coconut milk, which contains good fats and the same immune- boosting, antiviral lauric acid that’s found in breast milk. The taste is both bright and remarkably comforting.
• 8 cups Magic Mineral Broth
• 2 (14.5-ounce) cans coconut milk
• 3 (1-inch) pieces fresh ginger
• 2 shallots, peeled and halved
• 3 kaffir lime leaves or 1 teaspoon lime zest
• 1 stalk lemongrass, cut in chunks and bruised
• 1⁄4 teaspoon sea salt, plus more if needed
In a 6-quart pot, combine the broth, coconut milk, ginger, shallots, lime leaves, lemongrass, and 1⁄4 teaspoon salt and bring to a low boil over medium heat. Cook for about 20 minutes. Decrease the heat to low and let the broth simmer for another 30 minutes. Remove the ginger, shallots, lime leaves, and lemongrass with a slotted spoon. Taste and add more salt if desired.
Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to five days or in the freezer for up to six months.
MAGIC MINERAL BROTH
PREP TIME: 10 MINUTES | COOKING TIME: 2-3 HOURS
This is my signature savory broth. Its creation was that wonderful moment when everything came together in the kitchen to create something truly healing. (I must have been channel- ing someone’s grandmother!) Literally thousands of people have spoken with me about the positive impact this broth has had on their lives. You’ll be amazed at how revitalizing it is. With carrots, onions, leek, celery, potatoes, and more, it’s a veritable veggie-paloo-za and can be used as a base for nearly all the soups in this book. In a bowl or sipped as a tea, it’s the perfect cleans- ing broth.
• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, quartered
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, cut into thirds
• 4 unpeeled red potatoes, quartered
• 2 unpeeled Japanese or regular sweet potatoes, quartered
• 1 unpeeled garnet yam (sweet potato), quartered
• 5 unpeeled cloves garlic, halved
• 1⁄2 bunch fresh flat-leaf parsley
• 1 (8-inch) strip kombu (kelp, or seaweed)
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 bay leaves
• 8 quarts cold, filtered water, plus more if needed
• 1 teaspoon sea salt, plus more if needed
Rinse all the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container underneath) and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to five days or in the freezer for up to six months.