Tom yum fried rice

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!!!!

Shall we?

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)


  1. Heat 2 tablespoons of the oil in a wok over high heat.
  2. Stir-fry the herbs – lemon grass, galangal & kaffir lime leaves for about 2minutes, until cooked and rids off any bitterness.
  3. Add in the chopped chillies. Quickly followed by the Thai chilli paste and sugar.
  4. Add the chicken and some water to help cook the meat.
  5. After a few minutes, add in the mushrooms. Stir-fry for another 3minutes or until the chicken has cooked through.
  6. Finally add the rice, Mix well to combine all ingredients into the rice.
  7. Season with fish sauce.
  8. 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.








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