Thai Tom Yum Chicken

Recipe

10 INGREDIENTS • 9 STEPS • 2HRS 10MINS

Thai Tom Yum Chicken

5

1 rating

Editor's Choice

Editor's Choice

Thai Tom Yum Chicken is a unique spin on the ever-popular Thai soup. Experience the fresh and vibrant Tom Yum flavors in this easy recipe that takes just minutes to prepare but delivers maximum flavor.

Thai Tom Yum Chicken

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Thai Tom Yum Chicken is a unique spin on the ever-popular Thai soup. Experience the fresh and vibrant Tom Yum flavors in this easy recipe that takes just minutes to prepare but delivers maximum flavor.

2HRS 10MINS

Total Time

$1.26

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 lb

Skin-On Chicken Thighs

or Skin-on Drumsticks

1/2 cup

Coconut Milk

3 Tbsp

Tom Yum Chili Paste

2 Tbsp

Coconut Oil

1 Tbsp

4

Limes, juiced

1/2 cup juice needed

2 Tbsp

Brown Sugar

3 cloves

Garlic, minced

1 stalk

Lemongrass, minced

white portion only

as needed

Chopped Fresh Cilantro

for garnish

Nutrition Per Serving

VIEW ALL

Calories

821

Fat

78.4 g

Protein

15.3 g

Carbs

14.5 g

Thai Tom Yum Chicken

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Author's Notes

Yields 4-6 servings.

You may grill the chicken instead of roasting it in the oven. Grill it for about 7 minutes per side. The internal temperature of the chicken should reach 165 degrees F (70 degrees C).

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Pat the Skin-On Chicken Thighs (2 lb) dry with a paper towel.

step 2 Pat the Skin-On Chicken Thighs (2 lb) dry with a paper towel.

step 3

Prepare the marinade by combining Coconut Milk (1/2 cup), Tom Yum Chili Paste (3 Tbsp), Coconut Oil (2 Tbsp), Fish Sauce (1 Tbsp), 1/2 cup of Limes (4), Brown Sugar (2 Tbsp), Garlic (3 cloves), and Lemongrass (1 stalk). Stir or whisk to combine.

step 3 Prepare the marinade by combining Coconut Milk (1/2 cup), Tom Yum Chili Paste (3 Tbsp), Coconut Oil (2 Tbsp), Fish Sauce (1 Tbsp), 1/2 cup of Limes (4), Brown Sugar (2 Tbsp), Garlic (3 cloves), and Lemongrass (1 stalk). Stir or whisk to combine.

step 4

Place the chicken in a large (gallon-sized) Ziploc bag, then pour all of the marinade over the chicken. Seal the Ziploc bag, then gently massage the chicken to thoroughly coat it in the marinade.

step 4 Place the chicken in a large (gallon-sized) Ziploc bag, then pour all of the marinade over the chicken. Seal the Ziploc bag, then gently massage the chicken to thoroughly coat it in the marinade.

step 5

Allow the chicken to marinate in the fridge for at least 1 hour or up to overnight.

step 6

Once ready, place the chicken on a baking dish in a single layer. Pour all of the remaining marinade over the chicken.

step 6 Once ready, place the chicken on a baking dish in a single layer. Pour all of the remaining marinade over the chicken.

step 7

Bake the chicken for 1 hour or until the chicken is fully cooked and the skin is brown and crispy.

step 8

Allow the chicken to rest for about 10 minutes before serving.

step 9

Garnish with Fresh Cilantro (as needed) just before serving. Serve the chicken on its own or over steamed rice. Enjoy!

step 9 Garnish with Fresh Cilantro (as needed) just before serving. Serve the chicken on its own or over steamed rice. Enjoy!

Tags

view more tags

0 Saved

top