Thai food is known for the use of delicate flavours of homegrown herbs like lemongrass, kaffir lime leaves & galangal mixed with strong spicy flavours from fresh chillies or chilli paste. Out of every ten Thai street food dish, at-least eight will include one of these ingredients. The tom yum fried rice however, comprises of all the above-mentioned ingredients and each bite is an absolute burst of flavours.
Tom yum the soup is world famous and needs no description I believe but the tom yum fried rice is a unique experience and very few foreigners may have tried this but for the locals, this is a common quick lunch meal.
Imagine the same taste palate as that of the tom yum soup converted into a dry dish? Throw in some mushrooms and shrimp or chicken with a huge squeeze of lime. Top that with a runny yolk fried egg. It won’t get better than this.
But it does!!!! 20 minutes is all you need to lay this dish on the table. And probably less than 5 to gobble that down!!!!
Ingredients:- (serves 2)
- 2 tbsp cooking oil
- 2 lemon grass stalks
- 4-5 slices glalangal
- 4-5 kaffir lime leaves
- 2 bird eye chilli, finely chopped (or more according to preference)
- 2 tbsp thai chilli paste
- 1 tsp sugar (optional)
- ¾ cup cup chicken breast, diced
- ¼ cup water
- ½ cup champignon mushroom
- 2 tbsp fish sauce
- 2 fresh lime
- 2 cups cooked jasmine rice (previous day’s rice)
- Heat 2 tablespoons of the oil in a wok over high heat.
- Stir-fry the herbs – lemon grass, galangal & kaffir lime leaves for about 2minutes, until cooked and rids off any bitterness.
- Add in the chopped chillies. Quickly followed by the Thai chilli paste and sugar.
- Add the chicken and some water to help cook the meat.
- After a few minutes, add in the mushrooms. Stir-fry for another 3minutes or until the chicken has cooked through.
- Finally add the rice, Mix well to combine all ingredients into the rice.
- Season with fish sauce.
- To serve (the traditional Thai-way), scoop out the rice from the pan into a bowl. Then flip this bowl onto a serving plate so it is perfectly dome shaped. Place a slice of fresh lime alongside the rice, to be squeezed over the top.