Thai Tom Yum (urm) Concoction

I went a bit off tangent this week! I had planned on using the lovely Thai Tom Yum paste Worldfoods sent me to do May’s Tom Yum Seafood Rice. We didn’t fancy it so I used the paste in my own original way (this is why I love Worldfoods, so versatile!). You can find the suggested recipe below. This is my thrown-together version.

Nicki’s Beef Tom Yum Rice

Click to enlarge


  • Minced Beef
  • Courgette
  • Red pepper
  • Onion
  • Sweetcorn
  • Mushrooms
  • Oil
  • Thai Tom Yum Paste
  • White Rice
This is a quick and easy meal which is packed with flavour!
1. Cook off your rice
2. Slice your courgettes, and other vegetables.
3. Gently fry off your minced beef and onions together, adding the peppers, courgettes and lastly sweetcorn when the mince is cooked through.
4. Throw together your mince mixture and rice and add the Tom Yum paste, a teaspoon at a time. (We didn’t find the paste overly spicy but it would take over the other ingredients if you added too much. Add to taste).
5. Serve and enjoy!
Not a very technically clever meal but absolutely delicious. Roy took the left overs to work the next day and has asked already when we are having it again! Thanks again Worldfoods, yet another fantastic tool to help us create something yummy!


May’s Tom Yum Seafood Rice

Serves 2-4

  •  1 tablespoon olive oil
  • 300g (10.7 oz) cooked rice, cooked as per pack instructions
  • 100g frozen mixed vegetables
  • 6 fresh mushrooms (optional), halved
  • 1 thin slice ginger, finely chopped
  • 100g (3.5oz) raw prawns, shelled and deveined
  • 1.5 tbsp WORLDFOODS Thai Tom Yum Paste
  1. Heat the oil in a frying pan or wok. Add ginger and stir fry till fragrant.
  2. Stir in the tom yum paste and fry for 1 minute until aromatic. Add mixed vegetables, mushrooms, prawns and stir for 2 minutes.
  3. Stir in rice and cook for further 5 minutes until heated through.

*Rice for frying can be cooked at least 2 hours in advance or the night before – this ensures that it is slightly less moist and better for stir-frying.


To pad this soup out you could add cooked noodles, barley or rice. 


Please pay attention to the paste ratio guidelines – it should be roughly one teaspoon per person. Taste it as you go and if it is not to your liking, add some more water, or more paste. You can also add more or less coconut milk to suit your taste.


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  1. I love the throw together style, that’s usually my style…I like the idea of using minced beef with this, I think I would prefer it to the prawns that I used.

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