There’s more than one way to enjoy Tom Yum Soup! Its bold flavours make it perfect for fusion recipes, and cooking rice with a Tom Yum base is not only simple but also incredibly delicious. If you’re tired of plain rice, give this recipe a try—it’s a serious flavour kick packed with signature Thai spices and aromas. A guaranteed way to bring excitement to your meal with a burst of Thai flair!
PREP TIME : 15 mins
COOK TIME : 30 mins
SERVINGS : 2
Ingredients
- 400ml water
- 30g Tom Yum Paste
- 5pc okra and baby corn
- 1 tspn Thai Chili Paste
- 1 mushroom
- 100ml coconut cream
- 10 cherry tomatoes
- 200g jasmine rice
- Tom Yum spice bag (Lemongrass, dried shallot, galanga, chili, lime leaves, lime juice)
Instructions
- Prepare the spice bag : cut the lemongrass sticks into 3-inch pieces, chop the dried shallots and chili, and slice the galangal. Put into a tea bag and set aside.
- In a pot, stir-fry the slice the mushrooms, okra and cherry tomatoes until they become fragrant, then add the Tom Yum paste and continue stirring until the aroma is released.
- Pour water into the pot and bring it to a simmer. Add the prepared Tom Yum spice bag, and also half the juice of a lime. Stir everything together and allow it to simmer for 5 minutes to develop the flavors.
- In a separate pan, add dry, unwashed rice. Pour the Tom Yum soup over the rice, cover the pan with a lid, and cook for about 20 minutes, until the soup is fully absorbed by the rice.
Tips:
- To enhance the flavour absorption, do not wash the rice before cooking. Keep it dry for best results.
