Hug In A Mug With This Delicious Broth
I love finding simple recipes that titillate my taste buds and are easy to share with my friends in the kitchen. And this beautiful little lime and coriander bone broth recipe is one of those delightful finds.
Created by Jasmine Hemsley and features in her book East By West: Simple recipes for ultimate mind-body balance.
Jasmine calls it her “hug in a mug” recipe. It is a healthy pick me up broth and real alternative to a coffee at 4.p.m. Jasmine’s recipe is a take on the more commonly known lemon and coriander soup. I love that she has used limes. They are sweeter than lemons and have mild anti-inflammatory properties. As she explains. “In Ayurveda, lime juice and coriander are recommended to improve the appetite and help digestion, making this broth a lovely appetizer. Lime is also useful for mineral absorption, helps with heartburn and nausea and relieves high blood pressure.”
500 ml chicken bone broth
Pinch of salt
3 pinches of freshly ground black pepper
Small handful of fresh coriander, chopped
1 tsp lime juice
How to prepare the broth
You can either prepare the bone broth in advance and freeze it, or fresh. Fresh is obviously always best. Here is what Jasmine suggests.
To prepare bone broth you need the following:
Bones from 1 chicken
1 tsbp apple cider vinegar or lemon juice
6 black peppercorns
2 bay leaves
1,5 – 2,25 litres (6-9 cups) filtered water depending on the size of the pot
Place all the ingredients in a slow cooker or a large saucepan. Cover and cook on low heat for 6-8 hours, bringing the water to the boil first then reducing to a summer if cooking on a stove top. Then remove the lid and take-out the vegetables and chicken bones with a slotted spoon or run the broth through a sieve and use. If it is fatty, then skim the surface with a slotted spoon or skim when cooled down – the fat will solidify on top of the stock it is cools. Alternatively, continue ti cook on a low heat, adding ladlefuls to your recipes as you go.
Heat the bone broth with a pinch of salt and the black pepper and allow to simmer for a few minutes. Add the coriander and lime juice, simmer for a further minute and serve.
If you like this dish then you’ll love some of the recipes by Paul Atkinson that we featured in our Barefoot In The Kitchen series