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.
Ingredients
- 2 pounds chicken thighs and/or drumsticks skin on
- ½ cup coconut milk
- 3 tablespoons Tom Yum Paste
- 2 tablespoons coconut oil
- 1 tablespoon fish sauce
- ½ cup lime juice
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 stalk lemongrass white portion only, minced
- Chopped cilantro for garnish
US Customary - Metric
Instructions
- Pat the chicken dry with a paper towel.
- 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.
- 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. Allow the chicken to marinate in the fridge for at least one hour; up to overnight.
- Preheat the oven to 350 degrees F.
- Place the chicken on a baking dish in a single layer. Pour all of the remaining marinade over the chicken.
- Bake the chicken for 1 hour or until the chicken is fully cooked and the skin is brown and crispy.
- Allow the chicken to rest for about 10 minutes before serving.
- Garnish with chopped cilantro just before serving.
Notes
- 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.
- Serve the chicken on its own or over steamed rice.
Nutrition
Serving: 1gCalories: 464kcalCarbohydrates: 10gProtein: 40gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 16gCholesterol: 214mgSodium: 550mgSugar: 4g
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