AIP Tom Khaa Gai (AIP, Paleo, GF, DF)

I love a coconut tom kha soup. So exotic and flavorful. I just don't use enough lemongrass in my everyday cooking. This one is full of veggies and healthy fat from the coconut milk. It makes a lot of soup so you could consider halving the recipe or freezing some. Just be sure to cool it down all the way before it goes into the freezer. 

To make the lemongrass easy to remove, cut it lengthwise but leave an inch at the top so it stays together. Roll it 180 degrees and cut again the same way. It should look like a little lemongrass tassel, Take a minute to bask in all the lovely lemongrass aromatics. 

AIP Tom Khaa Gai

serves 8. 

2 shallots, minced

2" numb of ginger, peeled and minced

2 stalks lemon grass, bruised and cut like a tassel

6 fresh or dried kafir lime leaves

2 tins full fat coconut milk

2 tablespoons fish sauce

1 tablespoon honey

1 lb boneless, skinless chicken breast, thinly sliced

6 cups chicken stock

4 carrots, peeled, sliced

8 oz cremini mushrooms, sliced

1 head cauliflower, chopped

8 oz green beans, chopped

lime juice, to taste

s+p 

fresh cilantro, chopped

In a large pot, boil shallots, ginger, lemongrass, lime leaves and coconut milk for a few minutes until fragrant. Stir in fish sauce, honey, chicken, stock, carrots, mushrooms, cauliflower and green beans. Simmer until vegetables are soft. Season with lime juice, salt and pepper. Remove lemon grass stalks and lime leaves. Garnish with cilantro leaves. 

Crunchy Thai Salad + Peanut Dressing (GF, DF)

It's that time of year!  Salad time!  How great was it to indulge during the holiday season?  I LOVED it but it's time to get back to healthier, more sustainable ways.  Like everyone else, I'm back to the gym and eating right.  I had a satisfyingly long day of batch cooking this past Sunday, making lots of yummy and healthy things.  Like vegetables!  You remember vegetables. 

I also made an especially good peanut dressing. 

There's going to be a lot of leftover cabbage.  I shredded one red and one green head of cabbage and stuffed half into a gallon sized freezer bag, pushed all the air out of it, sealed, labeled and threw it in the freezer for another time.  Cam and I like to make a quick stir fry midweek with ground turkey, shredded cabbage and a simple sauce.  

Serves 6. 

Crunchy Thai Salad + Peanut Dressing

for the dressing

1/3 cup tamari soy sauce

3/4 cup peanut butter (crunchy or creamy)

3/4 cup water

2 tablespoons brown sugar

1 tablespoon fish sauce

1 tablespoon toasted sesame oil

juice of one lime

1 tablespoon apple cider vinegar

for the salad

1/2 head green cabbage, shredded

1/2 head red cabbage, shredded

1 head romaine lettuce, chopped

4 carrots, peeled, shredded

5 scallions, green parts, thinly sliced

1/2 bunch fresh cilantro leaves, chopped

To make the dressing: heat tamari, peanut butter, water, brown sugar, fish sauce, sesame oil, lime juice and vinegar in a small pot and whisk until smooth and sugar has dissolved.  Cool.  

Compose salad and serve with dressing.