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Close-up of Tom Yum chicken and coconut milk sauce served over white rice.

Tom Yum Chicken with Coconut Milk

Tender pan-seared chicken cooked in a bold coconut milk sauce with Tom Yum paste, fish sauce, garlic, and maple syrup. Serve it over rice for an easy Thai-inspired dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 530
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup 185 g uncooked white or jasmine rice
  • 2 cups 480 ml water, or the amount listed on the rice package
For the chicken
  • 1.1 pounds 500 g boneless, skinless chicken breast, cut into thin pieces
  • 2 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
For the coconut Tom Yum sauce
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon Tom Yum paste or to taste
  • ¾ cup plus 1 tablespoon 200 ml canned coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon maple syrup
  • ½ teaspoon cornstarch
For serving
  • Chopped fresh cilantro
  • Thinly sliced green chili optional

Method
 

  1. 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.
  2. 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.
    Adding spices to sliced chicken breast before pan-searing.
  3. 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.
    Removing golden seared chicken breast pieces from the skillet.
  4. 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.
    Chopped onions sautéing in a skillet for the coconut Tom Yum sauce.
  5. Add the Tom Yum paste. Stir the Tom Yum paste into the onions and cook for about 30 seconds.
    Adding Tom Yum paste to sautéed onions in a skillet.
  6. 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.
    Pouring coconut milk into a skillet with sautéed onions and Tom Yum paste.
  7. 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.
    Adding fish sauce to the simmering coconut milk and Tom Yum sauce.
  8. 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.
    Skillet of coconut Tom Yum sauce with rice, cilantro, lemon, chili, and seared chicken.
  9. 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.
    Coconut milk chicken with Tom Yum paste served over rice beside the skillet.

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.