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
