Meal prepping is the only way I’m able to eat like this every day. Planning your meals in advance will ensure your daily nutrient intake of protein, carbohydrate and fat is being met and prevents you from making poor food choices.
Thai Poached Chicken in Coconut milk
2 x 400ml coconut milk (full fat)
500ml of stock
Chicken breast (I used 1.2kg Macro range from Cole’s, its cheaper to buy in bulk)
2 dried chillis*
6 Kaffir lime leaves, torn*
knob of ginger sliced*
2 stalks of lemongrass ( outer layers removed and smash the end)*
2 tbsp fish sauce
1 tbsp coconut sugar
juice of 2 limes*
Place the chilli, kaffir lime leaves, ginger and lemongrass into the coconut milk and the stock, bring to the boil for 5 minutes, reduce to a simmer for 10 mins (even longer if you have time, more time= more flavour).
Place chicken breast into the coconut milk, bring back to the boil, reduce to a simmer for 10 mins, then take off heat , cover and let sit for 15mins till cooked through.
While the chicken is poaching I like to cook my rice and steam my broccoli over the top.
Once chicken is cooked, remove from pot and using two forks, start shredding. Obviously you can slice or leave whole, up to you. Place the chicken aside while you finish off the soup.
Strain the coconut/stock mixture into another saucepan, add the fish sauce, coconut sugar, lime juice and bring back to the boil for another couple of minutes-just to dissolve the sugar. Adjust the seasoning to suit your palate, take off heat ready to divide into containers or store in a large container.
Serve with brown rice, steamed greens, fresh coriander, chilli and roasted cashews.
Meal breakdown goes as follows:
85g chicken breast
1/4 cup brown rice
1 cup greens
I made 7 mini meals and with any leftover chicken, store in the fridge ready to add to salads or wraps.The remainder of the soup can be placed in the freezer.
I’ve made this soup a couple of times using a few different recipes, this time I combined the recipes and I found the flavour that works best for me. It’s such a simple soup, no blending, minimal cooking and so rich and flavoursome . With all the health benefits from coconut milk, it’s a great low carb and gluten free recipe.
I like to add flat rice noodles to cut down the richness.
Also a little tip I picked up along the way when choosing your brand of coconut milk/cream check the ingredients on the back and it will tell you how much coconut is really in the product. You will be surprised.
Tom Kha Gai
2 cups coconut cream
1 cup chicken stock
2 stalks lemongrass, white part only, bashed and cut 1-inch lengths
Thumb size piece of galangal ( can use ginger at a pinch) thinly sliced
2 to 3 asian shallots, roughly chopped (pink ones)
10 to 12 small chilies, leave them whole for less spicy or slice in half for super spicy
2 cups of straw mushrooms ( optional-I’m not a fan)
1 to 2 large chicken breasts, thinly sliced
2 to 3 tbsp fish sauce, to taste
3 Kaffir lime leaves, stems removed and finely sliced
1/2 cup coriander , roughly shredded
2 to 3 tbsp lime juice, to taste
2 spring onions, chopped
In a large saucepan over high heat, combine coconut cream, chicken stock, lemongrass, galangal, shallots, chilies, and mushrooms.
Bring to the boil, and simmer for 15mins, stirring occasionally .
This next step is optional , but I like to strain my soup, traditionally you would leave all ingredients in the soup and push the fibrous ingredients to one side ( lime leaf, galangal and lemongrass), it’s a personal preference.
Add the chicken and simmer for 6 mins, then add fish sauce and lime leaves, return to the boil, add half the coriander and take off heat.
Stir in lime juice, garnish with spring onion and remaining coriander and if strained, add some finely sliced chilli.
For less rich soup replace the coconut cream with equal quantity of coconut milk.