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.


Nicki’s Scallops Ginger, Garlic & Chilli Stir fry (Worldfoods)

I am a member of the Worldfoods Global Taste Team. What this means in a nutshell is that along with fabulous other bloggers we are basically exploring the globe with our taste buds, helped along the way by our friends at Worldfood.

This week’s recipe was Prawn Ginger and Chilli Stir-fry. I fell off the beaten track a bit and did something a bit different, but that’s the bonus with Worldfoods – you can alter and explore new recipes so that they suit your tastes and those of your families.

My recipe is Scallop Ginger and Chilli Stir-fry, the original you can find at the bottom of this post if you want to give that a go.

Nicki’s Scallop Ginger & Prawn Stirfry


  • 1 jar WORLDFOODS Chinese ginger garlic chilli sauce
  • 200 g scallops
  • 20 g fresh basil leaves
  • Diced onion 
  • Mushrooms
  • Courgette
  • Beansprouts
  • Rice or noodles to serve with
  • A good stir-fry oil
1. Stirfry on a medium heat the chopped onion, sliced courgette and chopped fresh basil.
2. Add the scallops, stirring occasionally
3. Add the mushroom and the WORLDFOODS Chinese ginger garlic chilli sauce into the wok / pan
4. Turn down the heat and simmer, allowing the sauce to thicken
5. Serve with rice or noodles and with stir-fried beansprouts on the side
You are impressed, admit it! (Click to enlarge picture)
Gorgeous flavours representing China in our global food journey  and something of a budget meal but according to the husband it was “Better than any takeaway I’ve ever had, absolutely delicious!”. Good man!
Below is the recipe I was suppose to do (whoops!) and a few handy hint for what to substitute if you can’t find some of the more exotic ingredients. Obviously alternatives alter the taste but will still help produce a delicious home cooked meal!
Prawn ginger and chilli stir-fry (serves 4)


  • 1 jar WORLDFOODS Chinese ginger garlic chilli sauce
  • 250 g prawns
  • 20 g sweet basil leaves
  • 5 leaves kaffir lime leaf, coarsely ripped
  • 5 clusters fresh green peppercorns
  • 20 g chillies, diagonally sliced (if you want to add extra heat)
  • 4 stems galangal, julienned

1. Heat WORLDFOODS Chinese ginger garlic chilli sauce in the saucepan.
2. Add in prawns and stir until they are cooked. Follow by other ingredients, stirring occasionally until the sauce thickens.
3. Serve with jasmine rice or rice noodles

*You can substitute normal basil & some grated lime zest & dash of lime/lemon juice & bay leaves to substitute for kaffir lime flavour! Ginger is not actually a flavour substitute for galangal.. they’re just from same family of roots, however ginger works just fine in this dish!