Halal Budget Recipe : Halal Tomyam Chicken with Rice

 Time: 30 mins | Servings: 2

Ingredients:

-For the chicken tomyam:

-200g chicken (boneless, cut into bite-size) 

-1 tbsp tomyam paste (store-bought) 

-1 stalk lemongrass (smashed) 

-2 slices ginger 

-1 small onion (sliced) 

-1 tomato (quartered) 

-1 tsp fish sauce or soy sauce 

-1 tsp sugar 

-1–2 bird’s eye chilies (optional) 

-1 cup water

-1 tsp oil

For the rice:

-1 cup rice 

-Pinch of salt or 1 Bay leaf (optional for aroma)

Instructions:

1. Cook the rice as usual with a pinch of salt or pandan leaf for fragrance.

2. Prepare the tomyam chicken:

Heat oil in a pan or small pot. Sauté onion, ginger, and lemongrass until fragrant.

Add tomyam paste and stir for 1 min.

Add chicken pieces and cook until lightly browned.

Add tomato, water, chilies, fish sauce/soy sauce, and sugar.

Simmer for 10–12 mins until chicken is cooked and the broth thickens slightly.

Adjust seasoning to taste (more spice, salt, or a squeeze of lime if you like it sourer).

3. Serve hot with warm rice and optional garnish: coriander, fried shallots, or lime wedge.

Why it works:

One pot for the tomyam, one for the rice—easy cleanup.

Spicy, tangy, and comforting.

Budget-friendly, protein-packed, and student-approved.

Spicy. Tangy. Halal. Budget.

This is your budget tomyam chicken with rice—fiery, filling, and full of flavor. Perfect for late nights, study breaks, or just feeding your soul after a long day.

One pot, one plate, one du’a at a time.

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