Tom-Yum Rice Recipe - Medium ⭐️⭐️⭐️

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

 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)

1. 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.

2. 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.

3. 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.

4. 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.