Thai Tom Yum Chicken

10 INGREDIENTS • 9 STEPS • 2HRS 10MINS

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.
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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.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

2HRS 10MINS

Total Time

Ingredients

Servings
6
us / metric
Skin-On Chicken Thigh
2 lb
Skin-On Chicken Thighs
or Skin-on Drumsticks
Coconut Milk
1/2 cup
Coconut Milk
Tom Yum Chili Paste
3 Tbsp
Tom Yum Chili Paste
Coconut Oil
2 Tbsp
Coconut Oil
Fish Sauce
1 Tbsp
Fish Sauce
Lime
4
Limes, juiced
1/2 cup juice needed
Brown Sugar
2 Tbsp
Brown Sugar
Garlic
3 cloves
Garlic, minced
Lemongrass
1 stalk
Lemongrass, minced
white portion only
Fresh Cilantro
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
Love This Recipe?
author_avatar
Wok & Skillet
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 Instructions

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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 Lime Juice (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 Lime Juice (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

Dairy-Free
Asian
Lunch
Chicken
Shellfish-Free
Dinner
Soups & Stews
Thai
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