I’m a big fan of Thai food… yep. In particular the Tom Yum soup which is that tasty coconut chicken soup. There’s a restaurant here that makes a great Tom Yum. I can practically taste it now.
Under the inspiration of Mike from Twitter last night, I decided to do a quick and easy version of Tom Yum but in non-soup form. Baked chicken Tom Yum or I guess we should call it Mike Yum Chicken in his honor. It’s only fair.
I used low fat coconut milk to lower the calories, but feel free to use the full fat version if you’d like. I also had dried ground lemongrass on hand in my spice assortment, but fresh would be even better if you go all out and can find some at your grocery store.
Mike Yum Chicken
- 6 boneless skinless chicken breasts
- 1 red pepper, sliced into strips
- 1 can mushrooms, drained
- 1/4 cup coconut milk
- 1 1/2 tsp red curry paste (or more if you like it spicy)
- 1 tsp lime juice
- 2 pinches ground lemongrass
Preheat oven to 375 degrees and place chicken breasts in a baking dish. Lay the sliced peppers on top and sprinkle on the mushrooms. In a small bowl, mix the coconut milk, red curry paste and lime juice until the curry is fully mixed in. Pour the sauce over top of the chicken.
Sprinkle the lemongrass on top and bake at 375 degrees for about 40 – 45 minutes. Basically until the chicken is cooked all the way. Serves about 6.
I ate mine with a side of steamed green beans and it was wonderful and moist. I also sliced some of the leftovers today and had them wrapped in lettuce leaves for lunch. Try it with a side of rice if you like rice.
This is definitely a winner and lower in fat and calories than Tom Yum. That means I can eat it more often when the craving hits. Slurp!
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