Tom Yum Roasted Chicken.

I love Tom Yum soup, who doesn’t? I decided to take all the ingredients and famous flavors of the soup and apply it to a roasted chicken.


• 1 chicken

• 1 cup chicken stock

• 1 can of coconut milk (reserve 2 tablespoons for serving)

• 2 large tomatoes cut in 1/2

• 2 large onions cut in 1/4

• a handful of mushrooms cut in 1/4

• 5-6 cloves of garlic, peeled, left whole

• 1 stick of lemongrass

• 2-3 carrots (to lift the chicken out of the liquids to help it brown)

• a thumb sized piece of ginger cut in 1/2

• a handful of parsley

• 2 big tablespoons of green curry paste

• 2 chilies if your curry paste isn’t spicy (optional)

• salt and pepper

• peppercorns (optional- see “Over the Top!’ section*)

• a handful of chopped cilantro for plating (optional)

• dried chili flakes for garnish (optional)

How to Start

1- Cut the chicken along the backbone, this is called the spatchcock technique.

2- Rub the green curry paste between the skin and the flesh as well as the back/interior of the chicken. Try to keep the exterior skin clean and dry.

3- Cut all the other ingredients and place them at the bottom of a roasting pan. Season the veggies. If your curry paste is very salty, don’t use very much salt. Make sure you place the carrots in the middle, they are used to elevate the chicken and helps you get that beautiful crispy brown skin.

4- Pour the chicken stock into the pan.

5- Lay the parsley on top of the carrots, then place your rubbed bird on top making sure she uses up as much surface area as possible (because we love crispy skin). Brush the skin with some coconut milk and lightly season.

Over the Top!

This step is optional, I just wanted to try out a couple techniques I’ve recently seen.

Optional- With a BBQ skewer or a thin knife, poke holes into the breast and thighs and stuff a peppercorn into each hole. Once the chicken is cooked, the peppercorns are super tender and you can eat them. Also, the meat gets infused with the pepper which is amazing!

Optional- Get out your marinade injector and pump up the chicken with coconut milk!


Low and slow. This tiny chicken took just over 2 hours to roast. Start by loosely covering the the bird with aluminum foil, only using the bottom element of my oven.

Baste the bird. Every 20 minutes check up on the bird and baste her with coconut milk.

Uncover. Once the liquids in the pan are bubbling away and have reduced (you will also see that the veggies are cooked and the juices of the bird are running clear), remove the foil and baste again.

Browning. My oven allows me to adjust the temperature of the top and bottom elements separately…I guess set yours to “Bottom element heating with grill” or convection? The top element is now on (keeping the bottom on too) and keep an eye out on the bird. Keep on basting with coconut milk, it makes the skin so sweet and delicious. Tent the areas that are crisping up too fast (usually the wings) with aluminum foil.

Let rest. Once you are happy with the golden brown colour, remove from oven and let rest loosely covered for 10-20 minutes.

Time to eat! Discard the parsley, lemongrass and ginger and transfer the soupy gravy and vegetables into a serving bowl/dish and pour the 2 tablespoons of reserved coconut milk in a circular motion over the dish. Place the chicken on top and garnish with cilantro (I only had parsley), some nice flaky salt and chili flakes.

Juicy, spicy, sweet, salty and wonderful!