Worldfoods Fusion Taste Tom Yum

I cooked another Thai favourite, a spicy/sour Tom Yum fried rice using the WorldFood Tom Yum paste! Used mainly for a spicy soup it  can be adapted for a rice dish too with seafood which Chris and I loved and also a noodle dish made the same day for the children as they were eating at a different time to us. 

What was great was the fresh ingredients and the short amount of cooking required for the paste, made for  a meal in minutes.

For slimming world folk, I used 2 tablespoons say a quarter of the jar and that was 1 and a half syns between 2 portions so really great for a fast meal.
I followed the seafood recipe for all the ingredients, I just upped the amounts of veg and mushrooms.

The dish was indeed sour and hot if you like use less paste, but we enjoyed the fiery kick to the rice.

Another hit with us.

The stir fry for the children was just an assortment of veg I had in the fridge, carrots, peppers, french beans, spring onions all stir fried for about 4 minutes. Then I added a tablespoon of the paste fried for two minutes, then added cooked chicken and heated through, finally some rice noodles and heated them up in the mix. It went down a storm.

 

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.

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