Delicious Tom Kha Gai Recipe - with Benja Chicken
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
-
- RedMart -
- or directly from
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 -
- Roast Chicken with Coconut Cream Sauce -
- Chicken Ngoh Hiang -
Happy Cooking!
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Disclosure: This recipe is made possible by @BenjaChickenSingapore
Tom Kha Gai Recipe| Thai coconut soup| Chicken Coconut soup| Chef Kayum Kitchen
ingredients..
chicken stock 4 cups
galangal 2 inches sliced
lemongrass 6 inches
mushrooms ½ cup
boiling chicken 1 cup
coconut milk 500ml
fish sauce 3 tbsp
lemon juice 1½ tbsp
salt to taste
capsicums red & yellow
cherry tomatoes 10 pcs
onions leaves
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Tom Kha Gai Soup Recipe (Thai Coconut Chicken Soup): A Hearty and Healthy Bowl of Flavors
Learn how to make creamy and flavorful Tom Kha Gai soup with easy-to-follow steps and simple ingredients. The perfect blend of sweet, sour, and spicy flavors makes this Thai soup a must-try for anyone who loves delicious and easy-to-make recipes.
About:
Tom Kha Gai is a flavorful and satisfying Thai coconut soup. It features a blend of spices and ingredients such as chicken, mushrooms, coconut milk, chicken broth, Thai red curry paste, galangal, and lemongrass. This hearty soup is a popular comfort food that pairs well with rice, crusty bread, and other Thai-inspired dishes. It can be enjoyed as a filling meal for both lunch and dinner.
Find the Written Recipe at
Ingredients:
2 tsp Oil, use coconut oil, if it is handy
2 Shallots, chopped
2 tbsp Garlic, chopped
2 tbsp Galangal, chopped or substitute with ginger
2 tbsp Lemongrass, chopped, remove outer layer and dice the inner portion
5 Thai Red Chili, reduce the quantity for less heat
2 tbsp Thai Red Curry Paste
0.7 lb Chicken Breast, diced
2 cups Mushroom, sliced, use any edible mushroom variety
3 cups Chicken Broth, reduced sodium
13½ fl. oz Coconut Milk, thick and unsweetened variety
1 tbsp Brown Sugar
1 tbsp Fish Sauce
1½ tbsp Lime Juice, or lemon juice
Coriander Leaves, to garnish
Spring Onions, to garnish
Salt, to taste
Lime Slices, for topping
Recipe Notes:
1. For best flavor - To enhance the dish's flavor profile, I started by sautéing the aromatics, Thai red curry paste, chicken, and mushrooms. However, in some variations of this recipe, the sautéing step may be skipped, and the ingredients are directly simmered in water or coconut milk
2. Chicken broth - When it comes to chicken broth, I used store-bought, but you can also make your broth and use it in this recipe
3. Aromatics - Aromatics are essential to Thai soup, and I highly recommend including lemongrass and galangal to achieve an authentic flavor. While galangal can be challenging in regular grocery stores, it's readily available at most Asian grocery stores
4. For the rich soup - For a rich, creamy, and flavorful Tom Kha Soup, it's crucial to use thick unsweetened coconut milk
5. Fish sauce - Even though fish sauce has a distinct funky fishy smell, you won't detect any unpleasant odor when added to this soup. Instead, it delivers the umami flavors that give this dish a bold and unique taste
6. Heat level - When it comes to heat levels, I've incorporated four Thai red chilies into this soup, resulting in a moderately high heat level. However, if you prefer less heat, feel free to reduce the number of chilies used
What to expect?
0:00 Introduction
0:15 Prep Tom Kha Gai Soup
2:50 Final Output
2:54 Recipe Notes
#YellowChilis #TomKhaGai #TomKhaSoup #ThaiCoconutChickenSoup
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Tom Kha Gai-Chicken in Coconut Milk Soup
A Taste of Thai and More! - Another popular Thai soup is made easy and delicious, so you can make it at home. Please visit my cooking blog for the full recipe:
Chicken in Coconut Soup (Tom Kha Gai) Recipe
Chef Dao in Bangkok teaches Chicken in Coconut Milk (Tom Kha Gai), a very popular Thai soup--both healthy and delicious. Made with delicious coconut milk and Thai herbs.
For the written recipe, follow this link:
Join Chef Dao and Thai Chef School, in affiliation with Bangkok Thai Cooking Academy. We offer 2 Thai Cooking Clubs (Traditional & Vegan) and professional Thai Culinary Training Courses (Thai cooking--traditional and vegan, desserts, and street foods) online. Visit: to learn more about our subscription cooking clubs and culinary training programs leading to a Diploma.
Authentic tom kha gai recipe (วิธีทำ ต้มข่าไก่)
In this tom kha gai recipe (ต้มข่าไก่) you'll learn how to make the authentic Thai version. Here's the full recipe:
Tom kha gai (ต้มข่าไก่) is a very popular Thai dish, and you can find it in Thailand at everywhere from nice restaurant to street food rice and curry stalls. The base of this Thai soup / curry, is coconut milk, so it has a rich and creamy flavor. Though it would often be listed as a soup, in my opinion tom kha gai (ต้มข่าไก่) is more of a curry due to the way in which it's eaten. It's served in a bowl along with plate of rice on the side, and it's usually scooped by spoon by spoon onto the rice and eaten bite by bite. In Thailand, most of the time it's eaten along with a full spread of Thai dishes to make a complete meal of well rounded flavors.
This tom kha gai recipe (ต้มข่าไก่) is actually quite easy to cook, as long as you have all the ingredients on hand - it also only takes about 30 minutes to prepare. I'm cooking this recipe in Thailand, but when I was in the US a few month before, I noticed all of the ingredients to make tom kha gai (ต้มข่าไก่) are available at Asian supermarkets. So if you live outside of Thailand, and if you have an Asian supermarket you can shop at, you should have no trouble getting these things. The biggest is the fresh coconut milk, which is best when freshly squeezed, but you can also use cans of coconut milk or cream if that's all you can. Other than coconut milk, here's the full list of ingredients you'll need to cook this tom kha gai recipe (ต้มข่าไก่):
400 grams (I used 2 chicken breasts)
6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so it's not too thick or too rich.)
1 thumb chunk of galangal
3 stalks of lemongrass
1 big white onion (or 2 small white onions)
2 tomatoes
6 kaffir lime leaves
200 grams of oyster mushrooms (I used 2 big handfuls)
5 - 10 Thai chilies
½ teaspoon salt (to taste)
4 tablespoons of lime juice
small bunch of cilantro
Once you have all the ingredients ready, you basically boil them all in coconut milk for about 10 minutes, turn off the heat, add in the cilantro and lime juice, and scoop it into a bowl to consume (ok there are a few other steps to make this, but that's why I made this tom kha gai recipe ต้มข่าไก่ video).
Tom kha gai (ต้มข่าไก่) is not meant to be an overly spicy Thai dish, like some can be. Instead, it's a Thai dish that focuses on the flavor of the coconut milk and the fresh ingredients. That being said, the recipe does include some Thai bird chilies, and I would recommend adding anywhere from 5 - 10 depending on how spicy you'd like it. However, that being said, it's supposed to be a mild dish. This recipe is simple to make, it doesn't take too many ingredients, and the flavors are well rounded and tasty. Make tom kha gai for your friends and family and they are sure to love it. Try this recipe out, let me know what you think in the comments below, and thank you for watching.
Music in this video courtesy of Audio Network
Fully produced by Mark and Ying Wiens
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