Day Nine: Connect to Good Food

Around here, we cook a lot. It’s easier to manage blood sugars when you know what’s in the food you’re serving, so with the exception of Friday night takeout, every meal is cooked by Forrest or me. There have been times in my life when that has been completely exhausting, but for now, I could not be more thankful that our eating habits don’t really need to change at all.

That said, when you’re cooking from scratch day after day, trying to figure out yet another way to cook chicken can be a bit of a bear. And since we’re in a season of being forced to connect via the internet, I thought we could all share the food that is making our days bearable. So, today, here’s one of our family’s favorite recipes and one of our quickest and easiest, too. If you’re up for it, share some with me in the comments or on Facebook.

Tom Ka Gai (Thai Coconut Soup)

1 lb boneless skinless chicken breast, cut in 1 inch cubes

2 cans coconut milk

2 c water

1 stalk lemongrass, sliced lengthwise into 3 in strips

8 oz mushrooms, quartered

2 tbsp ginger, minced if you like it spicy, sliced if you want to be able to take them out

¼ c fish sauce

¼ c lime juice

½ tsp turmeric

½ tsp cayenne

3 green onions, sliced

Saute chicken in oil over medium-high heat for 5 minutes. Pour in coconut milk and water, bring to a boil. Lower heat and add lemongrass, mushrooms, ginger, fish sauce, lime juice, turmeric, and cayenne. Simmer for 15-20 min, until chicken is done. Stir in green onions. Serve over rice or quinoa.