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
Ingredients
- Minced Beef
- Courgette
- Red pepper
- Onion
- Sweetcorn
- Mushrooms
- Oil
- Thai Tom Yum Paste
- White Rice
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
- Heat the oil in a frying pan or wok. Add ginger and stir fry till fragrant.
- Stir in the tom yum paste and fry for 1 minute until aromatic. Add mixed vegetables, mushrooms, prawns and stir for 2 minutes.
- 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.
