Thai Curry Broth


Broths are one of the most versatile dishes out there, and we love coming up with new combinations that delight your taste buds and nourish your body. This Thai Curry Broth intertwines our 24K Chicken Bone Broth (or you can use our vegan Veggie Broth) with nutrient-rich vegetables, flavorful herbs, and spicy curry paste. With such mouthwatering ingredients, this is sure to be a mealtime favorite.



3 T Kroma 24K Chicken Bone Broth (or vegan Veggie Broth

12-16 oz Water

1 tsp Thai green curry paste

¼ C Coconut milk

1-2 T Coconut or avocado oil

½ C Shredded bok choy

½ C Spiraled zucchini

1 Handful of assorted mushrooms (enoki, reishi, shitake, etc.)

5-7 Cilantro leaves

4-5 Basil leaves

1 T Lime juice

1 tsp Hemp seeds


1 T Ghee or olive oil (replace coconut or avocado oil)

¼ C Chicken, cooked + shredded or diced



  1. Boil 12-16 oz of water
  2. Add Kroma 24K Chicken Bone Broth (or Veggie Broth) and Thai green curry paste to hot water
  3. Heat coconut or avocado oil (alternatively ghee or olive oil) in a skillet over medium heat
  4. Add bok choy, spiraled zucchini, and mushrooms. Sauté for a few minutes
  5. Pour bone broth into skillet with bok choy, zucchini, and mushrooms.
  6. Add coconut milk and chicken (optional). Simmer for 1-2 minutes
  7. Add lime juice, basil, and cilantro, and sprinkle with hemp seeds