Chicken Thigh Fillet in Tom Yum Sauce

Cut the chicken thigh fillet into large, evenly-sized chunks. Toss with a bit of vegetable oil, salt, and black pepper. Mix well and roast at 340°F for about 15 minutes until cooked through.

While the chicken cooks, slice the onion into half-moons and cut the mushrooms into thin slices. Sauté the onion until soft, then add the mushrooms and cook until the excess moisture has evaporated.

In a separate bowl, whisk together the Tom Yum paste, coconut milk, cream, soy sauce, and cornstarch until smooth. Blend the garlic and peeled ginger in a food processor or mince them very finely by hand.

Add the cooked chicken to the mushrooms, then stir in the garlic and ginger mixture and pour in the prepared sauce. Add sugar, and adjust salt and black pepper as needed. Bring to a simmer and cook over medium heat for another 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.