Tom Kha Gai (Thai Coconut Soup)

07/03/2012 1 Comment

We love Thai food and find it so complimentary to our beliefs and lifestyle. This is a staple in our house, which we love to eat for breakfast, lunch or dinner. Give this a whirl and let us know what you think.

Ingredients for Soup

  • 2 lbs of organic skinless chicken thigh meat, cubed; if you prefer you can substitute 1 lb of shrimp & 1 lb of scallops
  • 1 can coconut milk
  • 3 cups of fresh sliced mushrooms, white or brown, really your choice
  • 1 – 3 tbsp fish sauce, start with one tbsp at a time and taste, add more as your taste buds build
  • 2 -3 stalks of fresh lemongrass, wash well, peel outside layer off, chop very fine, or leave in large chunks your choice
  • 1 small onion or 1/2 of a large one, sliced
  • 1 heaping tsp coriander seeds, whole
  • 1/2 cup of fresh cilantro
  • 4 – 6 Thai chili peppers, chopped (we like it hot, but you can make it as spicy as you like)
  • 2-3 cups chicken stock, make your own if possible, we also use some of our bone broth if we are out of chicken
  • 1 – 2 pinches of salt (you can always add more later to taste)
  • 1 teaspoon palm sugar (we buy ours from the Asian market)
  • 1 – 2 inch piece of galanga root, cut into small pieces (ginger is in the same family, tastes differently, but is a great substitute and will not ruin this dish; try the Asian market for galanga root, it’s tough to find)
  • 3 – 5 kaffir lime leaves, chopped up, if you don’t have any, use some fresh lime zest, it will be delicious
  • 1/2 lime’s juice
  • fresh cracked pepper, we like rainbow pepper to taste

Preparation

Add all ingredients except for protein and fresh cilantro into a soup pot, bring to a boil and cook on medium – low heat for 20 to 30 minutes, add protein and bring to a boil, reduce heat to simmer/low and cover for 5 – 7 minutes.  Add fresh cilantro and lime on the side.  Love and enjoy this soup for breakfast, lunch or dinner; it’s so good. Jo & Henry

Filed under Breakfast, Entree, Paleo, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , , , , , , , ,

Cold Golden Beet Soup

06/04/2012 Leave a comment

Yumm yumm yumm! On a hot day this soup is perfect to fill you up or serve as a perfect appetizer. Golden beets are as packed with vitamins and goodness as red or other varietals.

We love this soup and hope that you will too, here are the simple ingredients and preparation. I like this dish on the simple side, the red beet can take a bit more spice and modification. …red beet soup coming soon!

Please note:  ALWAYS BUY ORGANIC BEETS NON-ORGANIC ABSORB PESTICIDES AND TOXINS

Ingredients for a 4 people serving:

  1. 6 –  2 – 2/5 inch yellow/golden beets (boil and peel)
  2. save water from boiling (about 2 cups)
  3. pinch of Himalayan Pink Sea Salt
  4. pinch of fresh cracked rainbow pepper corn
  5. 1 1/5 cup of fresh heavy organic cream

Take a high rimmed sauce pan and add all ingredients, with a hand blender very cautiously and carefully begin to blend all ingredients until all is well mixed and blended smoothly. Pour into your serving dishes and refrigerate for an hour and serve.

We will be posting a red beet soup – differently prepared in the upcoming weeks. Watch for it.

Enjoy – Jo and Henry

Filed under Entree, Hors D'Oeuvre, Perfect Health Diet, Primal, Recipe, Side Dish Tagged with , , , ,

Pho Nutty Kitchen Style

09/12/2011 5 Comments

Thank you Paul and Shou-Ching for this amazing dish and inspiration from your awesome Perfect Health Diet site.

Wonderful ingredients that you’ll need to make this dish:

  • 2 quarts of stock, we used some our duck stock
  • 5 cloves of garlic, sliced
  • 2 inches of fresh sliced ginger
  • 3 cups of whole shiitake mushrooms, we took the stems off
  • 3 sticks of cinnamon, keep whole
  • 10 whole cloves, keep whole
  • 1 – 2 tsps of whole pepper corn
  • 1/4 cup of fish sauce
  • 1 package of rice noodles
  • 1 lb lamb ribs
  • 2 tbsp coconut Oil

Garnish Ingredients

  • 1 lb of thinly sliced grass-fed stew meat or your favorite cut
  • 1 bunch off cilantro, chopped
  • 4 limes, cut into 8ths
  • a bunch of sliced Serrano peppers
Here is how to do pull it all together:
  1. In a large soup pot, heat your favorite stock on medium heat.
  2. Add garlic, ginger, cinnamon, cloves, pepper corn, fish sauce, mushrooms and cilantro and continue to cook on medium heat.
  3. In a separate cast iron pan heat coconut oil on medium-high to high heat; add lamb ribs and cook until nicely browned and most of the fat is rendered.  Once browned, add oil and ribs to  soup pot and continue to cook on medium.
  4. In another pot warm a few quarts of water on high heat.  Once the water is boiling add rice noodles and cook  for no more than 3 minutes.   Remove from boiling water, put into a strainer, and run some cool water over them to keep them from overcooking.
So here is how to build your little bowl of paradise:
Get your favorite soup bowl, place some of the thinly sliced raw beef in the bottom, add hot soup on top and garnish with cilantro and serano peppers. Squeeze 2 – 3 wedges of limes into your soup and through the squeezed lime into your dish.
OMG, this Pho is just to die for with the browned lamb ribs added. Amazing and a must try.

Filed under Entree, Paleo, Perfect Health Diet, Primal, Recipe Tagged with , , , , , , ,

Duck Duck Soup

01/08/2011 1 Comment

Remember the $18 Duck? This little duck fed us until we were stuffed for three full meals. So as promised, we are finally sharing how to make this easy soup from your left over Whole Duck recipe, i.e., the carcass and innards.

~You can also do this recipe with left over chicken, or turkey, or any other of your favorite offal or feathered friends. ~

Once you are finished eating all the tender morsels, set innards and picked over carcass aside and place into soup pot right after you’re done having you amazing whole duck meal.

Here are the ingredients and preparation for this great hearty meal – waste nothing, love everything – say thanks :-)

  • Cover left overs with enough water so not to left any uncovered, add:
  • 3 – 4 organic carrots chopped into 1/2 inch carrot chunks
  • Add 1/2 to a whole bunch of organic celery hearts, also chopped into 1/2 inch pieces – this depends on your love for celery
  • 1 large yellow or white onion, peeled and halved
  • Peel and add 2 medium to large Jicama roots, peeled, halved and sliced
  • Sea salt to taste, add some fresh ground black pepper
  • Add a bit of Chef’s Shake
  • 1 tablespoon of Marjoram (remember to grind it between your palms to activate the herb)
  • 1/2 tsp to 1 tsp of caraway seed

Boil for 2 – 3 hours on medium – high, once you cover it reduce to medium, we always tilt the lid by a tiny bit so that it will not spit over the pot. We parked it over night after boiling and turned it back on for an hour on low – medium to simmer (covered)  before serving it as a breakfast dish over avocado. You could absolutely have this for lunch or dinner. If you run out of duck meat and need more protein, you can always add chicken or as I did one day some tuna. It’s all delicious, we just dislike wasting anything that is nutritious and fabulous. Enjoy this either strained as a clear soup or full monty they way we loved it.

Either way, live healthy and waste not. J & H

Filed under Breakfast, Entree, Food Wisdom, Paleo, Primal, Recipe, Side Dish Tagged with , , , , , , , , , , , , , , , ,

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