Appetizing Stir-Fried Tom Yum Chicken


    I love slurping a bowl of spicy and sour Tom Yum Kung as it kinda opens up my appetite for a good meal. For a quick fix at home, I would use the tom yum paste for cooking Tom Yum Fried Rice or Tom Yum Soup, but this time I decided to whip up a Mouth-watering Stir-Fried Tom Yum Chicken filled with Straw Mushrooms, Ladies Fingers and Baby Tomatoes.


    North Region, Singapore
    5 people made this


    • 1 Chicken Breast or Chicken Thigh Fillet
    • 35g Tom Yum Paste
    • 100g Straw Mushrooms
    • 8 Baby Tomatoes
    • 3 Ladies' Fingers
    • 3 tsp Olive Oil
    • 1 tsp Minced Garlic
    • ¼ cup Water
    • 2 tbsp Kara Coconut Milk
    • Pinch of Salt ( optional )


    1. Clean chicken meat and dice into bite-size pieces. Marinate with 1 tsp of tom yum paste for about 15 minutes.
    2. Wash and cut up veggies and set aside.
    3. Heat oil and sautéed garlic till fragrant. Add chicken and stir fry till half cooked.
    4. Add veggies, the rest of tom yum paste and mix well.
    5. Add water, then coconut milk. Mix well and cover, and simmer for about 2 - 3 minutes.
    6. Remove cover and add salt. Turn up the heat and cook till sauce reduces and thickens, and you are ready to serve your Mouth-watering Stir-Fried Tom Yum Chicken!

    See it on my blog

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    Instead of having the usual Tom Yum Soup, why not try using the paste to stir fry chicken instead? It's yummilicious!  -  04 Nov 2016