Tom Yum Chicken Rice

Mains
Poultry
Rice
Rice cooker
Thai

Easy Level:

Cook Time:

Servings:

5 Pax

We all love a good bowl of Tom Yam soup. It’s spicy, sour, and savoury all at once, creating an exciting and satisfying taste sensation. Get the same flavours with a one-pot rice cooker!

Making this Tom Yam Chicken Rice in a rice cooker simplifies the cooking process by allowing you to prepare everything in one pot. Add the rice, liquid, protein, vegetables, and seasonings all at once, minimising the need for multiple pots and pans.

Once you’ve added all the ingredients to the rice cooker, you can simply set it and forget it. The rice cooker will take care of the rest, cooking the rice and infusing it with the flavours of the other ingredients. This hands-off approach saves time and effort in the kitchen.

Ingredients

Adjust Servings
US / Metric

Tom Yum Chicken Marinade

0.00
Chicken thigh, cubed
0.00
Chicken thigh, cubed
0.00
g
tbsp
Tom yum paste
0.00
g
tbsp
Tom yum paste
0.00
ml
tbsp
Fish sauce
0.00
ml
tbsp
Fish sauce
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
Lime, juiced
0.00
Lime, juiced

Aromatics

0.00
g
tbsp
Galangal
0.00
g
tbsp
Galangal
0.00
Onion, sliced
0.00
Onion, sliced
0.00
cloves
cloves
Garlic, minced
0.00
cloves
cloves
Garlic, minced
0.00
Chili padi
0.00
Chili padi
0.00
Lemongrass, bruised
0.00
Lemongrass, bruised
0.00
Tomato, sliced
0.00
Tomato, sliced
0.00
ml
tbsp
Cooking oil
0.00
ml
tbsp
Cooking oil
0.00
g
ounce
Mushroom
0.00
g
ounce
Mushroom
0.00
g
cups
Rice
0.00
g
cups
Rice
0.00
ml
cup
Coconut milk
0.00
ml
cup
Coconut milk
0.00
ml
cups
Chicken stock
0.00
ml
cups
Chicken stock
0.00
Kaffir lime leaves
0.00
Kaffir lime leaves

Garnish

Coriander
Coriander
Fried silver fish (optional)
Fried silver fish (optional)

Steps

1

Cut chicken thighs into 4 pieces and add into a mixing bowl. Add tom yum paste, fish sauce, sugar and lime juice. Mix evenly and leave to marinate.
Cut chicken thighs into 4 pieces and add into a mixing bowl. Add tom yum paste, fish sauce, sugar and lime juice. Mix evenly and leave to marinate.
Mark as completed

2

Mince garlic, slice onion, galangal, chilli and bruise lemongrass.
Mince garlic, slice onion, galangal, chilli and bruise lemongrass.
Mark as completed

3

In a wok pan over medium heat, add in 2 tbsp of cooking oil. Add in sliced onion, minced garlic, galangal, lemongrass and stir fry until fragrant.
In a wok pan over medium heat, add in 2 tbsp of cooking oil. Add in sliced onion, minced garlic, galangal, lemongrass and stir fry until fragrant.
Mark as completed

4

Add in marinated chicken thigh and fry over high heat until lightly caramalised.
Add in marinated chicken thigh and fry over high heat until lightly caramalised.
Mark as completed

5

Add in mushrooms and stir fry. Add in rice and mix evenly, fry until slightly dry.
Add in mushrooms and stir fry. Add in rice and mix evenly, fry until slightly dry.
Mark as completed

6

Transfer into rice cooker and add coconut milk and chicken stock, mix well.
Transfer into rice cooker and add coconut milk and chicken stock, mix well.
Mark as completed

7

Add tomatoes and kaffir lime leaves and set to cook.
Add tomatoes and kaffir lime leaves and set to cook.
Mark as completed

8

Optional: Serve with a fried egg or meal prep into 5 boxes.
Optional: Serve with a fried egg or meal prep into 5 boxes.
Mark as completed

9

Garnish with coriander and fried silver fish (optional).
Garnish with coriander and fried silver fish (optional).
Mark as completed

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