This Thai Baked Tom Yum Chicken will fast become one of your dinner favorites - and it's simple enough to whip up any night of the week. Although you can also buy a pre-made Tom Yum paste in stores, I find my homemade one more flavorful, not be mention fresher-tasting. Just blitz together all the ingredients in a mini chopper or food processor (or simply mince and stir together), then slather over chicken and bake. EASY and fantastic! For best results, use whole chicken drumsticks with the skin still on. ENJOY!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: SERVES 2-4 as a Main Entree
- SERVES 3-4
- 1 to 1.5 lbs. (approx .550 kg) chicken drumsticks, skin left on
- 1-2 shallots, thinly sliced OR 1/4 cup minced purple onion
- 4 Tbsp. minced lemongrass*, fresh or frozen-prepared (available at Asian food stores)
- 5 cloves garlic
- 1 thumb-size piece fresh galangal OR ginger, sliced thinly
- 1-2 fresh red chilies, sliced, OR 3/4 to 1 tsp. dried crushed chili from the spice aisle, to taste
- 1/4 cup fresh-squeezed lime juice
- 1 Tbsp. vegetable oil
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 3/4 tsp. shrimp paste, OR 1 additional Tbsp. fish sauce
- 1/2 cup fresh chopped coriander/cilantro, leaves and stems
- 1 heaping Tbsp. brown sugar
- 3 Tbsp. coconut milk, OR substitute dairy cream
*For lemongrass instructions, see my: How to Buy & Prepare Fresh Lemongrass
- Preheat oven to 350 degrees.
- Set chicken pieces in a flat baking dish, such as you would use for lasagna. Be sure to leave the skin on - most of the excess fat will run off into the pan, while what is left will help flavor the dish.
- Place remaining ingredients together in a mini food chopper or food processor. Blitz well to create a fragrant Thai Tom Yum sauce. Note that you can also use a pestle & mortar to create a paste, then stir in the liquid ingredients at the end. Or simply mince all ingredients finely and stir together.
- Taste-test the sauce for salt and spice, adding more fish sauce if you'd like it saltier or more chili if you'd like your chicken spicier. Pour sauce over chicken, turning the pieces in the sauce. Set in refrigerator to marinate 30 minutes (or up to 24 hours); meanwhile preheat oven to 350 degrees.
- Bake (uncovered) for 1 hour. Partway through baking, remove from oven and turn the chicken pieces in the sauce, or scoop up some of the sauce and drizzle over the chicken. If your baking dish is becoming dry, add a little water (hot water if using a glass baking dish). Return to oven until chicken is golden-brown and glistening. Serve with rice and enjoy! (Note: my husband and I like to scoop up some of the leftover sauce from the dish to drizzle over the chicken and rice as we eat it - it's yummy!).