Tom Yum Coconut Chicken

Thai Language video

Tom Yum Coconut Chicken Recipe Ingredients
Serves 1 or 2 people

1 fresh coconut
1 cup of coconut water
1/2 cup of coconut “meat” scraped from coconut
(if a coconut is not available, substitute 1 or 1-1/2 cups chicken broth instead of coconut water)

1-2 boneless chicken breasts or 3-4 thighs, sliced, (or 1 cup of medium shrimp, if prefer shrimp instead of chicken)
1 fresh lemongrass stalk
5 kaffir limes leaves (fresh, frozen, or dried) OR 2 tbsp. freshly squeezed lime juice
1-2 fresh, whole red chilies (or you can slice them and add more to make the dish more spicy)
1/2 tbsp. fried chili paste
1 or tbsp. tamarind paste blended into 1/4 cup of warm water
1/4 cup of condensed milk
1 tomato, sliced into wedges
8-10 mushrooms, sliced
5 small slices galangal
1/2 cup of good quality coconut milk
1 or 2 tbsp. fish sauce
5 slices of yellow onion
2 or 3 scallions chopped
1 sprig of cilantro

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My name is Kae and I was born in Thailand. I was trained as a chef at a prestigious hotel in Bangkok. After that, I owned and sold several seafood restaurants in Thailand. In 2012, I came to the USA and opened a Thai catering business which led to a full restaurant.