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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

we're stalking you just for the halibut

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Printable version

Thai Coconut Chicken Soup

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Otherwise known as Tom Ka Gai, this traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base. For a vegetarian version omit chicken and fish sauce (you will need to add additional salt to compensate for this) and add raw or fried tofu cubes with the bok choy and cilantro.

2 tablespoons olive oil
1 onion, thinly sliced into half moons
2-3 cloves garlic, minced
1 teaspoon sea salt
2 tablespoons grated gingerroot
� teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 6-8" stalk lemon grass
� pound boneless, skinless chicken breasts
1 14-ounce can coconut milk
2-3 cups water
3-4 tablespoons fish sauce
1 large baby bok choy, sliced thin
1/4 cup chopped fresh cilantro

Heat oil in a small soup pot over medium heat. Stir in onion, garlic and salt and saut� until onion is translucent. Add ginger, red pepper, coriander and cumin and cook until fragrant, 2 minutes.

Bisect the lemon grass stalk lengthwise. You will see a small core at the bottom. Cut out the core and chop �" or so of the stalk where it is tender. To WATCH how to cut lemon grass, click here. Add the chopped lemon grass to the other spices and reserve the rest of the stalk.

Tenderize chicken breast with a meat pounder on both sides and then cut it diagonally into thin strips. Add chicken to onion and spices and cook, stirring, until chicken is white on the outside.

Stir in coconut milk, water, fish sauce and the lemongrass stalk and simmer until chicken is thoroughly cooked and flavors are well blended, about 10 minutes. Add bok choy and cilantro and simmer another 5 minutes. Remove stalk before serving.

Preparation time 30 minutes
Makes 4 servings

CLICK HERE

19 Comments:

Christina Bogar
Cooking for my vegetarian family, I've had good luck substituting fish sauce with fermented black bean paste, which I get at an Asian grocery store. It too is very salty and has that funky-smell-delicious-taste quality that makes fish sauce so magical.
January 21, 2011, 1:31 pm

paul
can you use galangal? Lime leaf? Do they make a difference? I like the idea of just ginger cause it's so available.
January 21, 2011, 2:26 pm

Michelle D
This was fantastic! I was wondering what to have for lunch and this showed up in my inbox, I had everything, and WOW! Quick, easy, deee-liciou!
January 21, 2011, 2:42 pm

Sarah Kingston
Wow, I'm so jealous of Michelle D. I'm missing all the important things (lemongrass, chicken, fish sauce) and it's 1 degree outside, so I'm not going to get them.
January 21, 2011, 2:50 pm

Cynthia Lair
Christina - good call on the fermented black bean paste - a great vegetarian substitute. Paul - YES you can thrown a Kaffir lime leaf in there. It only makes it better. I haven't tried also adding galangal but why not?!
January 21, 2011, 4:02 pm

Shelly N
This is one of my absolute favorite recipes from Feeding the Whole Family!! It's so flavorful - love it!
January 21, 2011, 4:11 pm

Emily Kaminsky
Can you substitute lemongrass in a jar for the fresh? Our coop doesn't sell it fresh at least not in the winter but it's in the Asian section in a jar. Thanks!
January 21, 2011, 6:24 pm

Cynthia Lair
I've never tried jarred lemongrass. Anyone else? Seems like it could work.
January 22, 2011, 11:04 am

Liza H
This soup is sooo yummy! I've been wanting to make it ever since I bought your cookbook. Last week I finally saw lemon grass in our grocery store :) Thanks for the how to video. And thanks to my baby girl for napping long enough for me to make it.
January 24, 2011, 1:31 pm

Julia Elman
I made this last night and it was SUPER yummy! I did use about a 1/4 cup of the jarred lemongrass, minus the liquid that came in it. I wanted to make sure that no other flavors besides the lemongrass was included in the recipe. It turned out great and my picky husband LOVED! Thank you Cynthia!
January 26, 2011, 12:40 pm

Sara
Cynthia, it's time again for our appreciation weekend and this is on our list to make for the weekend. i am trying to decide on one or two other recipes of yours to make as well!!!....maybe fish tacos?? What's your favorite dinner dish?
January 27, 2011, 2:18 pm

Cynthia Lair
Oh my goodness Sara. So hard to pick something out. What I'm excited to cook changes like the weather. I do love the fish tacos. Sometimes a teriyaki sounds just right. I also adore Indian food so I'm up for the Chickpea Vegetable Curry with Raita or the Chicken Tikka Masala... Your appreciation means so much to us!
January 28, 2011, 9:08 am

Sara
Cookus gang, This soup was amazing and the best treat was meeting Steve that night!!! I laughed so hard I cried! So so great!
February 7, 2011, 2:40 pm

Elizabeth Anderson
OH MAH WORD!! This was simply fantastic...my Husband said that this was better than any he had had in a restaurant (of course, we are in Virginia)My new years resolution was to simply eat more veggies...that is how I found your website. Oh how I love your fun non-preachy whole foods recipes and improv demos! Keep it up...I love watching! Question...is there an order one could watch the videos so that you can get the character development better?
February 15, 2012, 12:36 pm

Phyllis Strickland
Looks like a great recipe but what can I substitute for lemongrass? I live in a semi-rural area where grocery stores do not carry exotic Asian ingredients.
February 16, 2012, 1:55 pm

Bethy Levy
I LOVE tom ka, and have made it many times. Thank You for posting this lovely recipe, Cynthia! I would suggest not necessarily using galangal and ginger together (although you wouldn't get arrested), but I would never think of making it without kaffir lime leaves or mushrooms. My favorite version to make and eat includes scallops and prawns as well. Sriricha is a condiment that goes hand-in-glove with tom ka. Now I need to make some! mmmmmmmmmmmm
February 16, 2012, 3:18 pm

Cynthia Lair
Phyllis, try adding a teaspoon of lemon or lime zest to replace the lemongrass.
February 16, 2012, 4:32 pm

Amy Fleischer
How did you know I was going to make this today? I got all the ingredients the other day after finding it in your archives and just today I received your prompt in my inbox. Clearly, it was meant to be. This soup is delicious!
February 16, 2012, 8:23 pm

Chelsey Craven
First of all, I discovered this site when I was searching for a recipe that would turn me into a kale lover. Found it! The massaged kale salad is now a staple in my house. I watch these videos all the time now! I'm wondering if I could cut up and saute a giant white chantrelle mushroom instead of the chicken. I'm toying with the idea of becoming a vegetarian. I can't wait to make this soup!
November 1, 2012, 11:12 pm