Tom yum roast chicken
===================== 2026-01-12


Comment: This "Tom Yum Roast Chicken" recipe, apparently published in a book titled "A Splash of Soy by Lara Lee," appeared in an email I received from an acquaintance. "Tom Yum" paste is available in Asian grocery stores. The tom yum paste I used being fairly salty, do not add too much salt to the preparation.

Serves: 4                    

Ingredients:
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8 chicken thighs or 4 whole chicken legs, skin on and bone in  
120 g of tom yum paste  
8 garlic cloves grated, or 2 tbsp garlic paste              
4 tbsp Thai fish sauce            
4 tsp brown sugar                      
1/2 long red chilli, sliced, to garnish                    
Cilantro leaves, to garnish
Lime wedges, to serve  
S + P    
                           
Preparation:
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Combine the tom yum paste, garlic, fish sauce, and sugar in a bowl for the marinade.

Line a large baking tray with foil.

Place the chicken pieces on the tray, skin-side down, then season with (a little) salt and rub half the marinade into the flesh side only (not the skin), ensuring all of the flesh is well covered.

Let rest for an hour or so (opt).

Preheat the oven to 205C (400F) or 190C (375F) if using a convection oven (CT).

Turn the chicken pieces over, skin side up, and season with salt. Bake for 20 minutes, then remove from the oven and brush the remaining marinade onto the skin. Return to the oven and bake for a further 15-20 minutes, or until the skin is browned and the chicken is cooked through (if using a thermometer, the thickest part of the chicken will have an internal temperature of at least 75C or 165F).

Transfer to a serving platter. Squeeze lime juice over the chicken, then garnish with red chilli and cilantro leaves and serve with extra lime wedges.

Serve with rice.