This Tom Yum chicken with coconut milk combines tender pan-seared chicken with a bold, spicy-tangy coconut sauce. Tom Yum paste adds plenty of flavor without requiring a long list of hard-to-find ingredients, while fish sauce and maple syrup balance the sauce with savory and slightly sweet notes.
Serve the chicken over warm rice and finish it with fresh cilantro and sliced green chili. The entire meal takes about 40 minutes, making it an easy option for a flavorful weeknight dinner.
This is a Thai-inspired chicken recipe rather than a traditional Tom Yum soup. It uses the familiar flavors of Tom Yum paste in a rich skillet sauce.
Why You’ll Love This Recipe
- Big flavor with simple preparation. Prepared Tom Yum paste provides spicy, sour, and aromatic notes in one ingredient.
- A complete dinner. Chicken, coconut sauce, and rice make a satisfying meal.
- Made in one skillet. Apart from the pot used for the rice, everything cooks in the same pan.
- Easy to adjust. Use more or less Tom Yum paste depending on how spicy your brand is.
- No heavy cream. The sauce is made entirely with coconut milk.
Ingredients You’ll Need
Chicken breast
Cut the chicken breast into relatively thin, even pieces. This helps it cook quickly and remain tender. Thin pieces usually need about 4–5 minutes per side, depending on their thickness.
Coconut milk
Use canned coconut milk rather than refrigerated coconut milk sold as a beverage. Shake or stir it well before measuring because the coconut solids can separate inside the can.
Full-fat coconut milk creates a richer sauce, but light coconut milk can also be used. The finished sauce may be slightly thinner.
Tom Yum paste
Tom Yum paste is a concentrated blend that commonly contains ingredients such as chili, lemongrass, galangal, kaffir lime, garlic, and seasonings. The flavor and level of heat vary significantly between brands.
Start with one tablespoon. If your paste is particularly spicy or salty, you can begin with a little less and add more after tasting the sauce.
Fish sauce
Fish sauce adds saltiness and deep savory flavor. It has a strong aroma in the bottle, but it becomes much more balanced once mixed with coconut milk, Tom Yum paste, and maple syrup.
Tom Yum paste and fish sauce are both salty, so this recipe does not include additional salt. Taste the finished sauce before deciding whether it needs any extra seasoning.
Maple syrup
A small amount of maple syrup softens the sharp, spicy, and salty flavors without making the sauce noticeably sweet. Honey can be used as a substitute.
Rice
White rice or jasmine rice works well with this chicken. Cook it according to the package directions while preparing the chicken and sauce.
How to Make Tom Yum Chicken with Coconut Milk
1. Start the rice
Rinse the rice if required for the variety you are using. Cook one cup of rice with two cups of water, or follow the liquid ratio and cooking time listed on the package.
Starting the rice first ensures that it is ready when the chicken and sauce are finished.
2. Season the chicken
Place the chicken pieces in a bowl. Add two tablespoons of olive oil, turmeric, paprika, and garlic powder.
Mix until every piece is evenly coated. Let the chicken rest for 5–10 minutes while the skillet heats.
Do not add salt at this stage. The Tom Yum paste and fish sauce will provide enough salt for the finished dish.
3. Pan-sear the chicken
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Arrange the chicken in a single layer. Avoid crowding the skillet; cook it in two batches if necessary.
Cook for approximately 4–5 minutes per side, depending on thickness, until golden and cooked through. The center should no longer be pink, and the internal temperature should reach 165°F.
Transfer the chicken to a clean plate.
4. Sauté the onion and garlic
Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 4–5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds. Keep stirring so the garlic does not burn.
5. Add the Tom Yum paste
Add the Tom Yum paste to the onions. Stir and cook for about 30 seconds to release its aroma and distribute it evenly through the onion mixture.
6. Pour in the coconut milk
Pour the coconut milk into the skillet and stir, scraping up any browned pieces from the bottom of the pan.
Bring the sauce to a gentle simmer. Avoid boiling it too aggressively.
7. Season and thicken the sauce
In a small bowl, whisk together the fish sauce, maple syrup, and cornstarch until smooth.
Pour this mixture into the simmering coconut sauce. Stir continuously and cook for 2–3 minutes, or until the sauce begins to thicken.
8. Return the chicken to the skillet
Place the pan-seared chicken back into the skillet. Turn the pieces to coat them in the sauce.
Simmer for another 2–3 minutes, until the chicken is hot and the sauce has reached your preferred consistency.
9. Serve
Spoon the cooked rice into bowls or onto plates. Top with the chicken and plenty of coconut Tom Yum sauce.
Finish with chopped cilantro and sliced green chili. Serve immediately.
Tips for the Best Tom Yum Chicken
Taste before adding salt
Tom Yum paste and fish sauce can both contain a significant amount of salt. Different brands vary, so always taste the finished sauce before adding any additional seasoning.
Adjust the spice level
For a milder dish, begin with 2 teaspoons of Tom Yum paste and omit the sliced green chili. For more heat, add extra paste or fresh chili after tasting the sauce.
Don’t crowd the chicken
Leaving space between the pieces allows the chicken to brown. If the skillet is overcrowded, the chicken will release moisture and steam instead of searing.
Keep the sauce at a gentle simmer
High heat can cause coconut milk to separate. Once it has been added, reduce the heat and allow the sauce to simmer gently.
Adjust the consistency
If the sauce is too thin, let it simmer uncovered for another few minutes.
If it becomes too thick, add a small splash of water or coconut milk and stir until it reaches the desired consistency.
What to Serve with Tom Yum Chicken
Rice is the best accompaniment because it absorbs the flavorful coconut sauce. Jasmine rice is especially good, but regular long-grain white rice also works well.
You can also serve the chicken with:
- Rice noodles
- Steamed broccoli
- Green beans
- Bok choy
- A simple cucumber salad
- Cauliflower rice
Fresh cilantro and sliced green chili add color and freshness to the finished dish.
Tom Yum Chicken with Coconut Milk
Ingredients
Method
- Cook the rice. Combine the rice and water in a saucepan and cook according to the package directions. Keep covered and warm until ready to serve.
- Season the chicken. Place the chicken in a bowl. Add 2 tablespoons of olive oil, turmeric, paprika, and garlic powder. Mix well and let rest for 5–10 minutes.
- Sear the chicken. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Arrange the chicken in a single layer and cook for approximately 4–5 minutes per side, or until golden and cooked through. Work in batches if necessary. Transfer to a clean plate.
- Cook the aromatics. Reduce the heat to medium. Add the onion to the same skillet and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Add the Tom Yum paste. Stir the Tom Yum paste into the onions and cook for about 30 seconds.
- Add the coconut milk. Pour in the coconut milk and stir, scraping up any browned pieces from the bottom of the skillet. Bring to a gentle simmer.
- Finish the sauce. In a small bowl, whisk together the fish sauce, maple syrup, and cornstarch until smooth. Pour the mixture into the skillet and simmer for 2–3 minutes, stirring frequently, until the sauce thickens.
- Return the chicken. Add the chicken back to the skillet and turn each piece to coat it in the sauce. Simmer for another 2–3 minutes.
- Serve. Divide the rice among four plates or bowls. Top with the chicken and coconut Tom Yum sauce. Garnish with cilantro and sliced green chili.
Notes
- Do not add salt before tasting the finished dish. Tom Yum paste and fish sauce are already salty.
- The strength and heat of Tom Yum paste vary by brand. Begin with less if you prefer a milder sauce.
- Use canned coconut milk, not refrigerated coconut milk beverage.
- Cook the chicken until it is no longer pink and reaches an internal temperature of 165°F.
- If the sauce is too thin, simmer it uncovered for another few minutes.
- If the sauce becomes too thick, stir in a small splash of water or coconut milk.
- Honey can be substituted for maple syrup.
- Soy sauce or tamari can replace the fish sauce, although the flavor will be different.
- Nutritional information is an estimate and may vary depending on the brands used.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container.
Store the chicken and sauce in the refrigerator for up to 3 days. If possible, keep the rice in a separate container so it does not absorb all the sauce.
Reheat gently in a covered skillet over low heat or in the microwave. Add a small splash of water or coconut milk if the sauce has thickened in the refrigerator.
This dish can be frozen, but coconut milk sauce may separate slightly after thawing. Stir it well while reheating to bring the sauce back together.
Frequently Asked Questions
Is Tom Yum chicken very spicy?
The spice level depends on the brand and amount of Tom Yum paste. Start with less if you are sensitive to heat. You can always add more after the coconut milk has been incorporated.
Can I replace the fish sauce?
Soy sauce or tamari can be used if you do not have fish sauce. The flavor will be different, but the sauce will still have a savory element. Begin with a smaller amount and adjust after tasting.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well and remain very tender. Their cooking time may be slightly longer depending on their size and thickness.
Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich. You may need to simmer it slightly longer.
Why is my sauce too thin?
Allow the sauce to simmer uncovered for a few extra minutes. You can also mix a small additional amount of cornstarch with cold water and add it gradually.
Do not add dry cornstarch directly to the skillet because it can form lumps.
Can I prepare this dish in advance?
Yes. The chicken and sauce can be prepared a day ahead and reheated gently before serving. Cook fresh rice shortly before the meal for the best texture.
