Tom Yum soup is one of Thailand’s culinary gifts. It is sometimes chilli hot but always bursting with flavour. I have adapted my favourite soup into an Asian ‘risotto’. Unlike Italian risotto that has to be served immediately, the Tom Yum rice can be made in advance and reheated just before serving. Tom Yum paste is available at all Chinese supermarkets. Please take note that it does contain shrimp paste and is not suitable for vegetarians and people who suffer from shellfish allergies.
1kg mixed seafood, prawns, linefish, calamari or mussels
45ml sunflower oil
1 small onion, finely chopped
2 tsp crushed garlic
4 lime leaves
1 stalk lemongrass
3 tbsp Mae Ploy Tom Yum Paste
375ml Spekko Long Grain Parboiled Rice, uncooked
500ml boiling water
2 tsp sugar
Shitake Mushrooms, optional
Baby tomatoes, for grilling
Fresh coriander or basil to garnish
Heat oil in a non stick pot. Fry onion until translucent. Add crushed garlic, lime leaves and lemongrass. Stir until the garlic is light golden in colour. Stir in Tom Yum paste. The paste should be fried for a few seconds until fragrant. Add Spekko Long Grain Rice and stir until the rice grains are coated with the spicy paste. Add salt and sugar. Pour in the boiling water and cook until the rice is tender. Add more boiling water if necessary. Stir the rice to ensure that it does not stick.
To prepare the grilled seafood: Spray the skillet with non stick spray. Heat the skillet until very hot. Pour 2 tbsp sunflower oil over the skillet. Place seafood on the skillet in a single layer. When the seafood changes colour, turn and cook on the other side. Prawns should be pink in colour, calamari and linefish should be white. Season with salt. In the same skillet, grill baby tomatoes and shitake mushroom until the skin begins to tomato skins blister. The mushroom should be golden brown in colour. Serve the grilled seafood with the Tom Yum rice and garnish with fresh coriander, basil, grilled tomatoes and shitake mushrooms.
- Add fresh chopped green chillies to spice up this dish.
- Use Spekko Pure Basmati Aromatic Indian Rice when you are short on time.
- Ask your fishmonger to prepare the seafood for you. It not only saves you time but also prevents you from having to deal with a smelly refuse bin.
- Always use a non stick pot when preparing the Tom Yum rice. The rice does tend to stick and burn in a normal pot. If you do not have a non stick pot, use a non stick frying pan and cook the rice in two batches.
Spekko Long Grain Par Boiled Rice
This Spekko Rice variant cooks up nice and fluffy, white and separate. Known as the “everyday rice”, the parboiling helps retain all the nutrients in the rice and improve its nutritional value. This rice is very versatile and a “must have” in your pantry. It is now acknowledged by the Glycemic Index Foundation as being a low GI food – this is not normally found in most parboiled rices.
The low GI count is especially important for diabetes sufferers who have to watch their diets. And of course, low GI means you stay longer, fuller, so that your slimming diet is easy to follow.
For further information follow the links alongside.