Thai Tom Yum Chicken
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.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb chicken thighs and/or drumsticks (skin on)
- 1/2 cup coconut milk
- 3 tbsp Tom Yum Paste
- 2 tbsp coconut oil
- 1 tbsp fish sauce
- 1/2 cup lime juice
- 2 tbsp brown sugar
- 3 clove garlic (minced)
- 1 stalk lemongrass (white portion only, minced)
- Chopped cilantro (for garnish)
Instructions
- 1
Pat the chicken dry with a paper towel.
- 2
Prepare the marinade by combining coconut milk, Tom Yum Paste, coconut oil, fish sauce, lime juice, brown sugar, garlic and lemongrass. Stir or whisk to combine.
- 3
Place the chicken in a large (gallon-sized) Ziploc bag, then pour all of the marinade over the chicken.
- 4
Seal the Ziploc bag, then gently massage the chicken to thoroughly coat it in the marinade. Allow the chicken to marinate in the fridge for at least one hour; up to overnight.
- 5
Preheat the oven to 350 degrees F.
- 6
Place the chicken on a baking dish in a single layer. Pour all of the remaining marinade over the chicken.
- 7
Bake the chicken for 1 hour or until the chicken is fully cooked and the skin is brown and crispy.
- 8
Allow the chicken to rest for about 10 minutes before serving.
- 9
Garnish with chopped cilantro just before serving.