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.

Tom Yum Chicken Coconut Curry is a vibrant and flavourful Thai-inspired dish that combines the comforting richness of coconut milk with the bold, spicy, and tangy notes of Tom Yum paste. Perfect for a cozy dinner or a special occasion, this curry is best enjoyed with a side of rice or noodles.

Ingredients:

• 1 kg chicken breast, diced into small cubes
• 2 tbsp paprika powder
• 1 tbsp Kashmiri chili powder
• 2 tbsp ginger paste
• 1 tsp mild chili powder
• 1 tbsp danya jeera (coriander-cumin) powder
• 2 tsp salt
• 1/2 tsp MSG (optional)
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 3 tbsp garlic paste
• 1/4 cup oil
• 2 onions, chopped
• 1 1/2 cups coconut milk
• 1/2 cup water (optional, for thinner curry)
• 2 tbsp Tom Yum paste
• Fresh coriander leaves, for garnish
• Cooked rice or noodles, for serving
• Chili oil and crispy filo pastry (optional, for garnish)

Instructions:

1. Marinate the Chicken:
   • 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.
   • Mix well to form a marinade paste.
   • Add diced chicken breast to the marinade and coat the pieces evenly.
   • Let the chicken marinate for at least 20 minutes to allow the flavours to infuse.
2. Cook the Curry:
   • Heat oil in a wok or large pan over medium heat.
   • Add chopped onions to the heated oil and sauté until they turn translucent.
   • Add marinated chicken cubes to the pan along with the onions.
   • Increase the heat to high and fry the chicken cubes with the onions for about 6 minutes, or until they develop a golden sear.
3. Add Coconut Milk and Tom Yum Paste:
   • Once the chicken and onions are cooked, reduce the heat to medium-low.
   • Pour in the coconut milk and stir gently to combine with the chicken.
   • If you prefer a thinner curry, add water at this stage and mix well.
   • Add Tom Yum paste to the curry mixture and stir until evenly distributed.
   • Bring the mixture to a gentle boil, then cover the pan with a lid.
4. Simmer and Serve:
   • Let the curry simmer for about 15 minutes, allowing the flavours to meld together.
   • Once the curry is cooked and fragrant, remove it from the heat.
   • Garnish the Tom Yum Chicken Coconut Curry with fresh coriander leaves.
   • Serve hot with cooked rice or noodles.
   • Optionally, garnish with a drizzle of chili oil and crispy filo pastry for added texture and flavour.

Tips:

• 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.

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.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Burmese, Fusion Courses: Dinner, Lunch Recipe Keys: Non Vegetarian

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Servings: 8 Estimated Cost: $ 6 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 kg Chicken breast (diced into small cubes)

• 2 tbsp Paprika powder

• 1 tbsp Kashmiri chili powder

• 2 tbsp Ginger paste

• 1 tsp mild chili powder

• 1 tbsp Danya Jeera (coriander-cumin)

• 2 tsp Salt

• ¹⁄₂ tsp MSG (optional)

• 1 tsp Turmeric powder

• 1 tsp Black pepper powder

• 3 tbsp Garlic paste

• ¹⁄₄ cup Oil

• 2 onions (chopped)

• 1.5 cups coconut milk

• ¹⁄₂ cup Water (optional, for thinner curry)

• 2 tbsp Tom Yum paste

• Fresh coriander leaves, for garnish

• Cooked rice or noodles, for serving

• Chili oil and crispy filo pastry (optional, for garnish)

Instructions

Video ON

Marinate the Chicken:

1. 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.
2. Mix well to form a marinade paste.
3. Add diced chicken breast to the marinade and coat the pieces evenly.
4. Let the chicken marinate for at least 20 minutes to allow the flavours to infuse.

Cook the Curry:

1. Heat oil in a wok or large pan over medium heat.
2. Add chopped onions to the heated oil and sauté until they turn translucent.
3. Add marinated chicken cubes to the pan along with the onions.
4. 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:

1. Once the chicken and onions are cooked, reduce the heat to medium-low.
2. Pour in the coconut milk and stir gently to combine with the chicken.
3. If you prefer a thinner curry, add water at this stage and mix well.
4. Add Tom Yum paste to the curry mixture and stir until evenly distributed.
5. Bring the mixture to a gentle boil, then cover the pan with a lid.

Simmer and Serve:

1. Let the curry simmer for about 15 minutes, allowing the flavours to meld together.
2. Once the curry is cooked and fragrant, remove it from the heat.
3. Garnish the Tom Yum Chicken Coconut Curry with fresh coriander leaves.
4. Serve hot with cooked rice or noodles.
5. 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.

Keywords: Tom Yum, Chicken Noodle, Coconut Chicken Noodle