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Tom Yum Mui Fan

Servings 4


Chicken marinade

  • 250 g chicken breast sliced
  • 1 tsp sesame oil
  • white pepper to taste
  • 2 tsp light soy sauce
  • 1 tsp corn flour
  • 1 tbsp cooking oil

Prawn & vegetable

  • 12 prawns cleaned and vein removed
  • 3-4 bunches of cai xin cut into 2 inch pieces
  • Handful of sliced button or straw mushrooms


  • 600 ml chicken broth
  • 4 lime leaves crushed
  • 5 slices of galangal
  • 3 shallot
  • 5 cloves garlic
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 1-2 coriander root
  • Juice of 1 lime or to taste
  • 2 chilli padi smashed
  • 1-2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • 1 egg lightly beaten
  • 1 to mato cut into wedges
  • Corn starch slurry


  • 4 servings of cooked rice
  • Chopped coriander for garnishing


Chicken marinade

  • Add all ingredients except cooking oil together and set aside to marinate while you prepare the other ingredients.
  • When ready to cook, heat pan, and add cooking oil.
  • Brown chicken on both sides, then remove from pan and set aside.


  • In the same pan, toast chilli padi, shallots, garlic, lemongrass, and galangal until lightly browned.
  • Add chicken stock and bring to boil, then add lime leaves and coriander root.
  • Cover, reduce heat to medium and allow to infuse for 5 minutes.
  • Then fish out and discard lemongrass, shallot, garlic, lime leaves, coriander root, and galangal.
  • Add musrooms, tomato, cai xin stems, and prawn.
  • Allow to cook for a minute.
  • Season with fish sauce, sugar, and lime juice.
  • Add in cai xin leaves, and give it a quick stir.
  • Thicken gravy with corn starch slurry.
  • While stirring, pour in beaten egg.
  • Remove from heat, and stir in reserved chicken pieces.
  • Serve over steamed rice, garnish with coriander.


Make it child-friendly by omitting the chilli padi.