Tom yum chicken noodles is a fusion curry: chicken breast marinated in paprika, chilli, ginger and garlic, seared with onions, then simmered in coconut milk with tom yum paste and served over noodles or rice.
It’s spicy, tangy and creamy, and Aamna’s recipe is ready in about 40 minutes. Chilli oil and crispy filo pastry on top add crunch.
Why this recipe works
- A spiced marinade. Paprika, Kashmiri chilli, garlic and ginger give the chicken colour and flavour.
- High-heat sear. Six minutes on high gives the chicken a golden edge.
- Coconut milk and tom yum paste. Creamy and tangy, they make a quick, bold sauce.
Tips for the best tom yum chicken noodles
- Marinate for at least 20 minutes. It helps the spices sink in.
- Lower the heat before the coconut milk. It keeps the sauce smooth.
- Adjust the thickness. Add water for a thinner, soupier curry.
- Add crunch. Crispy filo pastry and chilli oil make great toppings.
What to serve with tom yum chicken noodles
Serve over noodles or rice with coriander, chilli oil and crispy filo. For more Southeast Asian flavours, try our Thai Penang chicken curry or Burmese ohn no khau swe.
Tom Yum Chicken Noodles FAQs
What is tom yum curry?
A creamy curry that uses Thai tom yum paste, known for its hot and sour flavour, with coconut milk.
Which tom yum paste should I use?
Any good shop-bought tom yum paste works. Add more or less to taste.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy and need a few minutes longer.
How long does it take?
About 40 minutes, including a 20-minute marinade.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Tom Yum Chicken Noodles
Tom Yum Chicken Coconut Noodle Curry, a delightful fusion of Thai flavours with a rich, creamy coconut base. This dish is sure to be a hit with its spicy, tangy, and aromatic profile.
Ingredients
Instructions
Marinate the Chicken:
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In a bowl, combine paprika powder, Kashmiri chili powder, ginger paste, mild chili powder, danya jeera powder, salt, MSG (if using), turmeric powder, black pepper powder, and garlic paste.
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Mix well to form a marinade paste.
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Add diced chicken breast to the marinade and coat the pieces evenly.
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Let the chicken marinate for at least 20 minutes to allow the flavours to infuse.
Cook the Curry:
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Heat oil in a wok or large pan over medium heat.
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Add chopped onions to the heated oil and sauté until they turn translucent.
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Add marinated chicken cubes to the pan along with the onions.
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Increase the heat to high and fry the chicken cubes with the onions for about 6 minutes, or until they develop a golden sear.
Add Coconut Milk and Tom Yum Paste:
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Once the chicken and onions are cooked, reduce the heat to medium-low.
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Pour in the coconut milk and stir gently to combine with the chicken.
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If you prefer a thinner curry, add water at this stage and mix well.
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Add Tom Yum paste to the curry mixture and stir until evenly distributed.
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Bring the mixture to a gentle boil, then cover the pan with a lid.
Simmer and Serve:
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Let the curry simmer for about 15 minutes, allowing the flavours to meld together.
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Once the curry is cooked and fragrant, remove it from the heat.
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Garnish the Tom Yum Chicken Coconut Curry with fresh coriander leaves.
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Serve hot with cooked rice or noodles.
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Optionally, garnish with a drizzle of chili oil and crispy filo pastry for added texture and flavour.
Note
Marinating Time: Allow the chicken to marinate for longer (up to overnight) for deeper flavour.
Spice Level: Adjust the amount of chili powder to suit your heat preference.
Consistency: Add more or less water depending on how thick you like your curry.
Serving Suggestion: Pair with a simple cucumber salad or a cooling raita to balance the spice.
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