When I first ran across a recipe for Thai broth I thought it looked amazing. I knew my husband wasn’t likely to go for it as a thin, brothy soup though, so I filed it away on Pinterest, waiting for a flash of inspiration. Maybe I could make a reduction sauce based on Thai broth and serve it as a gravy? Maybe turn it into a noodle soup?
Every time I ran across it again it still sounded good, but I never wanted to go to the trouble of making coconut milk that day just to try it. Then one day it suddenly dawned on me that I could give a try with the regular cow’s milk I always have on hand. (I’m embarrassed to admit how long it took me, the queen of changing recipes, to come up with that idea.)
Once I started changing it though, I just couldn’t stop. I didn’t have fresh herbs on hand either, so I fell back on my standbys garlic powder and ginger powder, and of course, I had to add turmeric, that powerhouse of adding anti-inflammatories and richness of flavor at the same time. I salted it heavily and added just a dash of cayenne (especially because I was going to be drinking it instead of eating it as a soup, I was skeptical of the chili flakes, and their tendency to burst unexpected waves of heat in unpredictable intervals).
The result was a rich and creamy broth, with lot of flavor and just a bit of spice on the back end. For the first time in my life I found myself drinking chicken stock every morning, and even enjoying the experience.
Now, I’ll tell you that my husband does not like intense flavors first thing in the morning, so I haven’t gotten a good read on whether he will like this broth or not. I’ll let you know when I get some kind of conclusion one way or the other. I’m thinking maybe adding homemade ramen noodles for supper one night would be good way to introduce him to this broth…
Healthiness Rating: Healthy
This is one of those recipes that just about everyone can agree is healthy. (Except angry vegans, but I generally try to ignore them.) You have all the minerals and gut healing gelatin from the chicken stock, the enzymes and minerals from the raw milk, and the metabolism boosting and immune boosting spices to top it all off.
Yumminess Rating: Yummy
As I mentioned, I don’t yet have my husband’s opinion on the yumminess factor, but myself, I give it a completely yummy rating.
Creamy Spicy Broth
4 cups chicken stock
1-2 tsp salt*
1/2 tsp turmeric
1 tsp garlic powder
1 tsp ginger powder
1/8 tsp cayenne, or to taste
4 cups milk (preferably raw and organic)
Heat chicken stock to just below boiling. (If you like your broth very hot, go ahead and heat it to boiling–I prefer more moderate temperature for drinking broth, and a moderate temperature also preserves some of the enzymes in the raw milk.)
Whisk in spices and salt.
Drink as is, or use as the base for a soup.
*NOTE: I use homemade chicken stock which has not yet been salted when making this recipe. If using store bought or pre-salted homemade stock, you will need a lot less salt, and possibly none at all.