Recipes > Lunch/Dinner Recipes > Tom Kha Gai
This page is where you will find the growing collection of our favorite recipes. All of these recipes have been either collected from or sent in to us from a variety of performance minded sources. All of these recipes fit into our nutritional philosophy at BTB. Some may be a bit more of a "treat" than others, but all use only whole food sources. If you are adhering to a strict paleolithic style diet, be sure to read all ingredients to make sure the recipe fits into your plan. Most of them should.
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- About 3 cups chicken stock (if you are going Paleo, read the ingredient list to make sure there are not a bunch of additives, and no gluten. Look for Kitchen Basics gluten-free).
- 4 or so kaffir lime leaves, torn
- 4 or so 2 inch pieces of lemongrass, bruised to help release the flavor
- 2-3 big hunks of peeled ginger, along with a few teaspoons of fresh grated ginger
- 1-2 Tablespoons fish sauce
- 1-2 Tablespoons fresh lime juice - increase or decrease to taste
- Thai chili peppers, thinly chopped, to taste (these things are hot - wash your hands after touching!)
- A few cups of mushrooms, sliced (again, if desired)
- 2 cans good quality coconut milk (not light!).
- 2 pounds chicken breast meat, thinly sliced
- 2-3 Tablespoons fresh chopped cilantro (if desired)
Bring all the ingredients through the chili peppers (if using) to a boil. Reduce to a simmer and let it go for about an hour or so to really get those flavors melding. Add in the mushrooms, coconut milk. Bring to simmer. Add in the chicken and simmer until the chicken is cooked through. Finish off with some cilantro and extra chili peppers (if you want) and enjoy!
Given that this is 2lbs of chicken meat, essentially this recipe makes 8 servings that each contain 4 protein blocks. Coconut milk is your fat source here, and if you're doing perfect 40:30:30 Zone prescription, it might be a little high on the fat grams per serving for you (about 16g of fat in each serving - if you divide this into 8 servings).
A few notes: if you can find kaffir lime leaves (usually at Your Dekalb Farmer's Market), or I never get to see you so can't bring you leaves from one of my two kaffir lime trees, you can use some lime zest and it will get close to a similar flavor - but not exactly the same. Galangal is more commonly used in such recipes as opposed to ginger, but I didn't feel like going back to the store to get some. You can use shrimp instead of the chicken and it would be mighty tasty too!
