Cardamon and Coconut Combine in This Easy Sri Lankan Broth

At this time of year, it can feel like the weather is locked in a constant effort to leave us inappropriately dressed. Sure, it looks warm enough to brave those new jean-shorts when you leave the house, but at midday, the clouds start closing in and temperatures become positively subarctic by 5 PM.

To ward off springtime chills caught from walking home in the rain wearing sandals, nothing beats a warming yet light broth.

Especially one like aatukal sothi, the delicately spiced Sri Lankan soup that mixes lamb bones with coconut milk. This version comes from husband-and-wife cooking team Prakash Sivanathan and Niranjala Ellawala, who have just written an entire cookbook celebrating the South Asian country's diverse cuisine.

RECIPE: Bone Broth (Aatukal Sothi)

To make their "bowlful of nourishing goodness," Sivanathan and Ellawala add cardamon, curry leaves, turmeric, and chillies in with the simmering coconut and lamb broth, before seasoning with fresh lime.

Serve the finished soup with steamed rice or string hoppers. Alternatively, slurp it straight from the pan while your hair dries off.