Coconut Broth

coconut brother for dumplings

We love Thai flavors. In this broth, you get sweet, sour, spicy, salty, minty, gingery, garlicky flavors all melding with the awesome aromas of lemongrass. Toss in a couple of corn cobs if you like. It’s the perfect broth for Corn Dumplings. Or just sip it when you want to feel better.


  • 4 cups (1 L) coconut milk
  • 2 cups (475 ml) vegetable stock
  • 2 star anise
  • 2 bay leaves
  • 2 sprigs fresh mint
  • 1-inch (2-cm) piece ginger
  • 1 jalapeno
  • 1 big stalk lemongrass
  • 1/2 lime
  • Sea salt


  1. Put the coconut milk, stock, star anise, bay leaves, and mint in a medium soup pot.
  2. Slice the ginger with the skin on and add the slices to the pot. Halve the jalapeno add it as well (for less kick, remove some or all of the chile seeds). Cut the lemongrass in half crosswise, then whack it with the back of your knife to release the flavor. Add the lemongrass pieces to the pot as well.
  3. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the broth is reduced in volume and slightly thickened, 10 to 15 minutes.
  4. Squeeze the lime juice into the reduced broth, then season with sea salt until it tastes good to you.
  5. Pour the broth through a strainer to remove the solids. Use immediately or chill for up to 2 days and reheat before using.


*This recipe was adapted from the Wicked Healthy Cookbook. Click here to learn more and pick up a copy.

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