Poultry

Thai Tom Yum Chicken Bowl

Ingredients

• Chicken breast fillet (cooked, simmered in sauce) — 120 g
• Rice noodles (cooked) — 146 g
• Button mushrooms (cooked, simmered in sauce) — 100 g
• Tom Yum paste (store-bought) — 15 g (approx. 1 heaping tsp)
• Coconut milk (classic, 17-19% fat) — 20 g (approx. 1.5 tbsp to balance the heat)
• Vegetable or olive oil — 4 g (just under a teaspoon)
• Fresh cilantro — 15 g (a generous bunch)
• Lime juice — 1 tsp (to taste for freshness)

Instructions

1. 1Rice Noodles. Soak or boil the rice noodles according to package instructions (usually 4–5 minutes). Drain and rinse thoroughly under cold running water to stop the cooking process and prevent clumping. Measure exactly 146 g and place into the bowl.
2. 2Light Tom Yum Chicken & Mushrooms. Slice the raw mushrooms into even pieces and cut the raw chicken breast into thin, bite-sized strips. Heat a deep skillet with the vegetable oil (4 g), add the Tom Yum paste (15 g), and stir-fry for just 30 seconds over medium heat to release its rich aromatics. Toss the chicken and mushrooms into the skillet. Sauté over high heat for 3 minutes. Pour in the coconut milk (20 g) and 4–5 tablespoons of warm water. Stir well to dissolve the paste, lower the heat to medium, cover with a lid, and simmer for 5–7 minutes until the chicken is cooked through and the sauce slightly reduces. Measure out 120 g of chicken and 100 g of mushrooms along with the spicy gravy.
3. 3Assembly. Arrange the warm cooked rice noodles, juicy Tom Yum chicken strips, and savory mushrooms in separate sections of a deep bowl. Spoon the remaining rich pan sauce evenly over the noodles.
4. 4Serving. Top the bowl generously with fresh cilantro leaves and squeeze a bit of lime juice over the top for that signature Thai brightness.