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Karen's Cave Kitchen

"Eat Fat, Be Fab!"

To lose fat, we must consume a variety of healthy fats ... our bodies are designed for them

Tom Kha Gai Choy


2 Free Range Chicken Breasts (boiled in 8 cups of water until tender)

6 cups Chicken Broth (from boiling the breasts)

2 cups Vegetable Puree ** see note**

2 cans Coconut Milk (full fat, no preservatives)

1 Tblsp Fresh Ginger, grated finely

1/2 cup Fresh Cilantro Leaves, coarsely chopped

1/2 tsp Dried Lemongrass

1 tsp Red Pepper Flakes **or to taste**

6 Baby Bok Choy, washed and sliced

10 oz Crimini Mushrooms, coarsely chopped (I break them apart with my fingers)

2 1/2 tsp Sea Salt 


Cook chicken breasts in 8 cups of water for 45 minutes or until cooked thoroughly. Remove breasts from broth and allow to cool. Strain broth and add 6 cups of strained broth back into a medium stock pot (mine is a 6 quart pot). If you have any additional broth, freeze it for future uses. Chop or shred chicken and remove any tendons and fat. Set aside. 

Add vegetable puree to chicken stock and heat over medium heat.

Add coconut milk, ginger, cilantro, lemongrass, salt and red pepper flakes.

Wash and dry bok choy and cut into 1/2 inch pieces across the width, including stems and leaves. Add to mixture. Add mushrooms and chicken. 

Stir over high heat until heated through. Then reduce heat to low and cover. Continue to heat covered on low for one hour allowing flavors to meld and vegetables to cook tender.

Serve hot and enjoy.


My vegetable puree is simply any excess vegetables that I previously had on hand. I regularly boil any combination of excess vegetables slightly in a stock pot with water and add to my Vitamix. I blend the water and veggies and make a puree (consistency of pasta sauce) that I then freeze and have on hand for a number of uses such as soup starters and pasta sauce starters. You're not likely to have this on hand, so to make your own, go clean out that produce drawer! Try a combination of yellow squash, zucchini, red bell pepper, tomato and celery. Or anything of your choosing really. Cover in water and only boil slighty for about 10-15 minutes. Purée in your Vitamix with water that you cooked the veggies. To retain the fiber don't overcook. 10-15 minutes is enough to soften the vegetables so the Vitamix can handle them. This recipe call for two cups of the puree. Freeze any additional for future uses.