Joanna Reule founded Brave Bone Broth to satisfy a demand she knew must be there. There were no options for bone broth in Charlotte that were flavorful, used organic products, and sourced local meats. So she created one.  Her broth is delicious by the cup, but Reule makes broth bowls when looking for something a little more hearty. Here, she shares a recipe for a Thai-inspired bowl.

The Thai Bowl

Serves 1

Ingredients
1 pint Brave broth (available at Reid’s)
½ cup red bell pepper, chopped
½ cup carrots, shredded
½ cup mung bean sprouts
¼ cup diced jalapeno
1 tablespoon lemongrass-infused coconut milk (recipe follows)
½ cup cilantro, chopped
Chili oil to garnish (recipe follows)

To make the lemongrass-infused coconut milk:

Ingredients:
1 can light organic coconut milk
1 lime, sliced
1 stalk lemongrass, split and pounded
1 tablespoon fresh ginger

1. Combine ingredients in a saucepan over high heat, then cover and simmer for 10 minutes. Strain, discarding the solids, and add salt to taste. Store in the refrigerator for up to one week.

To make the chili oil:

Ingredients:
1 cup good quality olive oil
1 tablespoon red pepper flakes
½ teaspoon cayenne pepper

1. Add oil to a saucepan over medium-low heat, then add the red pepper and cayenne. Cook about 2-3 minutes, or until pepper flakes darken. Remove from heat, strain, and store oil in refrigerator up to one week.

To make the bowl: 

1. Heat broth and vegetables in a medium saucepan with lid until it reaches a light boil. Let cook for 10 minutes.
2. Stir in coconut milk and a drizzle of chili oil, to taste.
3.  Serve hot, garnished with cilantro.