I recently was in Thailand for my keto retreat. MAN, it was so much fun! I just love getting to meet and travel with new friends. I never thought I would be able to travel the World and getting to do it while making new keto friends, it is my favorite thing in life! (DO NOT MISS MY UPCOMING TRIP TO VIETNAM! CLICK HERE TO LEARN MORE!)
While we were in Thailand, we took a boat to the small island of Phi Phi. We stayed at a charming hotel on the beach that had one restaurant that had the most beautiful view of the ocean. At the restaurant, my favorite meal was Tom Kha Gai. Actually, I had Tom Kha Pla (Gai means chicken, Pla means shrimp). I ate it daily and when I came home, I couldn’t wait to make it for my family!
SUGAR FREE TOM KA GAI
Traditionally, Tom Kha Gai has sugar. The first time I ordered it, I asked if they could make it without sugar and they said, “Absolutely!” It was the most delicious thing I have eaten in a long time!
HOW TO MAKE EASY TOM KHA GAI
Tom Kha Gai is very easy to make. Tom means “to boil.” Kha means “galangal” (which is a type of ginger). Gai means “chicken.” It is often served over rice, but in Thailand we just skipped the rice, but now that I am home, I think it would be great over my carnivore rice!
From start to finish, it only took me 15 minutes to make this delicious meal and it makes great leftovers. I personally would wait to add the protein you are using until you are planning on eating it. The chicken (or shrimp) oven gets over cooked when leftover. But when I was in Thailand, I often ordered extra, stored it in my mini fridge in my hotel room and would eat it cold for breakfast.
I have tried many recipes for Tom Kha Gai and I feel this method is the best. I know in Thailand, traditionally, they boiled the scallions and mushrooms instead of sautéing them like I am doing in this recipe, so know that either works, but I find that sautéing them helps bring out more flavor.
HOW TO SERVE TOM KHA GAI
When I was served Tom Kha Gai in Thailand, it always had the hard pieces of lemongrass and large pieces of galangal in it even though you are not suppose to eat those parts. I would just pick them out as I ate the rest of it. Before you serve this meal to your family, you can either take the inedible pieces of lemongrass and galangal out or you can leave them in but tell your guests to not eat them.
Either way, I hope you and your guest love this recipe as much as I do! I also hope that you join me on one of my keto retreats!
Click HERE to learn more about my Costa Rica Retreat!
Click HERE to learn about my Vietnam retreat!
Easy Tom Kha Gai
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Place the coconut oil into a large stock pot over medium heat. Add the shallots and mushrooms. Sprinkle with 1/4 teaspoon salt and saute for 3 minutes.
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Add the chicken broth, one can of the coconut milk, pieces of lemongrass, galangal and lime leaves. Heat to medium high heat and simmer for 5 to 10 minutes or until fragrant.
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Add the pieces of chicken (or shrimp) and cook until the chicken is cooked through and no longer pink (this will only take a few minutes.) Stir in the remaining coconut milk.
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Remove from heat and add the tomatoes, fish sauce, lime juice, stevia glycerite, cilantro (and chilis if you are crazy and like it spicy:).
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Remind your guests to not eat the lemongrass, lime leaves and galangal (ginger).
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Store extras in an airtight container in the fridge for up to 5 days (if it lasts that long!). To reheat, place into a saucepot over medium heat. Cook for a few minutes or heated to your liking. Can be enjoyed cold.
Calories: 306.8 | Fat: 13.2g | Protein: 41.1g | Carbohydrates: 14.9g | Fiber: 1.2g | P:E Ratio: 1.5
Doesn’t Lori look AMAZING? Let’s cheer her on!
“Thank you Maria! You helped me get off 9 medications including Lyrica/nexium/Cymbalta/pain injections (novican)/tramecet/ and more!
Biggest weight was 289
Now 219
Still need to lose 60 more!!
Following Emmerich Keto/carnivore I’ll get there in no time!
Love your way of teaching!”- Lori
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