Tom Kha Gai is a dish that brings me back to when I was living in Thailand. The creamy, sour and spicy soup never fails to get the salivary glands going!
For this recipe, I used Benja Chicken Breasts which have been lab proven to be 55% juicer than regular chicken and with a simple marinating technique the chicken is exquisitely tender and moist!
Benja Chicken is available at major supermarkets
- https://www.fairprice.com.sg/search?query=benja
- RedMart - https://bit.ly/LazBenjaChickenStore
- or directly from https://cpshopz.sg/
Here is my recipe:
INGREDIENTS:
- Benja Chicken Breast (500g)
- Salt (1 Tsp)
- White Pepper (1 Tsp)
- Egg White (1)
- Corn Flour (1 Tbsp)
- Water (500ml)
- Chicken Stock Cubes (1/2)
- Galangal Root (2 inch knob)
- Lemongrass (3 stems)
- Shallots (2 pieces)
- Coriander Leaves
- Kaffir Lime Leaves (8 pieces)
- Red Chilli (3 pieces)
- Yellow Onion (half bulb)
- Coconut Milk (500ml)
- Lime Juice (3 Tbsp)
- Fish Sauce (3 Tbsp)
- Palm Sugar (1 Tbsp)
- Shrimp Paste (1Tbsp)
METHOD
- Marinade the Chicken Breast with salt, pepper, egg white and corn starch.
- Bring the water to a boil and add chicken stock cube, and the rest of the fresh herbs.
- Simmer for 5 mins then add coconut milk, fish sauce, lime juice and palm sugar (or sugar)
- While the soup is gently simmering, add the chicken breast and poach until just cooked.
- As an added boost of flavour and colour, add a spoonful of Thai shrimp paste.
SERVING SUGGESTION:
- Serve with white Hom Mali Rice
For more Benja Chicken Recipes, please check out:
- Kyoto (Jing Du) Chicken - https://bit.ly/ieatjingduchickenrecipe
- Roast Chicken with Coconut Cream Sauce - https://youtu.be/IigqJdm5Sws
- Chicken Ngoh Hiang - https://youtu.be/h8Q2uR06_SI
Happy Cooking!
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Never Waste Your Calories on Yucky Food!
Disclosure: This recipe is made possible by @BenjaChickenSingapore
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