Poached Tom-Yum Chicken Recipe

Name: Poached Tom-Yum Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 4 tablespoons tom yum paste (you may use a store purchased brand of Tom-Yum paste, or you can use my recipe below and make your o); for the tom yum paste (Makes approx 3/4 c. Tom Yum Paste,enough to marinate up to 6 pieces of fish or chicken); Ingredients; 4 tablespoons finely minced lemongrass (available at Asian food stores); 5 garlic cloves; 1 thumb-size piece ginger or 1 galangal, sliced; 1 fresh red chili, sliced (or substitute cayenne pepper) or 1/2-1 teaspoon dried crushed chili (or substitute cayenne pepper); 1/2 cup chopped fresh coriander leaves, & stems; 2 tablespoons fish sauce (available at Asian food stores); 1 tablespoon soy sauce; 1/2 teaspoon shrimp paste (available at Asian food stores); 1/4 cup fresh-squeezed lime juice; 3 teaspoons Splenda sugar substitute, granules (or sweetener of choice); 2 -3 spring onions, sliced; optional; 1 -2 tablespoon coconut milk, don't add it (this thins it out to make blending easier, if you want a thick paste (or non-fat option)

Servings: persons

2 chicken breasts
4 tablespoons tom yum paste (you may use a store purchased brand of Tom-Yum paste, or you can use my recipe below and make your o)
for the tom yum paste (Makes approx 3/4 c. Tom Yum Paste,enough to marinate up to 6 pieces of fish or chicken)
Ingredients
4 tablespoons finely minced lemongrass (available at Asian food stores)
5 garlic cloves
1 thumb-size piece ginger or 1 galangal, sliced
1 fresh red chili, sliced (or substitute cayenne pepper) or 1/2-1 teaspoon dried crushed chili (or substitute cayenne pepper)
1/2 cup chopped fresh coriander leaves, & stems
2 tablespoons fish sauce (available at Asian food stores)
1 tablespoon soy sauce
1/2 teaspoon shrimp paste (available at Asian food stores)
1/4 cup fresh-squeezed lime juice
3 teaspoons Splenda sugar substitute, granules (or sweetener of choice)
2 -3 spring onions, sliced
optional
1 -2 tablespoon coconut milk, don't add it (this thins it out to make blending easier, if you want a thick paste (or non-fat option)

1
["If making the Tom Yum Paste above, simply place all ingredients for the paste in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste. Ready to use as a marinade, soup, etc.", "1. Take 2 large pieces of plastic wrap (saran wrap), both the same size (approx 12"").", "2. Spoon 1 Tablespoon of Tom Yum paste in the middle of both sheets and place your chicken breast on top of paste. Spoon another Tablespoon of the paste on top of each chicken breast and carefully fold the plastic wrap tightly on top to cover.", "3. Roll the plastic on either side of your chicken breast, being careful not to tear the saran, but making sure it is sealed tightly with no air bubbles. Once you've rolled the ends tightly to form a ""rope"" tie the ends together in a knot.", "You can let breasts marinade in the paste overnight, or for at least an hour before cooking. This will add lots of flavour, and make for the most tender poached chicken.", "4. Place a saucepan of water on the stove-top filled about 3/4 with water and let it heat to a rapid simmer. (just make sure the saucepan is large enough to fit both chicken breasts in a single layer, you don't want them stacked on top of each other).", "5. After the water has come to a rapid simmer (almost a boil), carefully place both chicken breasts (in their plastic ""cocoon"") into the simmering water and quickly reduce heat to a bare simmer so that only an occasional bubble breaks the surface. Place a lid on the pot, so it's just partly covered, and cook for about 10 minutes (it's a good idea to set a timer, as you don't want your chicken to overcook!). After 10 minutes, turn off the heat and close lid completely, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.", "6. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for."]

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 chicken breasts, 4 tablespoons tom yum paste (you may use a store purchased brand of Tom-Yum paste, or you can use my recipe below and make your o), for the tom yum paste (Makes approx 3/4 c. Tom Yum Paste,enough to marinate up to 6 pieces of fish or chicken), Ingredients, and more.

Yes, Poached Tom-Yum Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Tom-Yum Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions