Main Course

Khao Pad Tom Yum

Name: Khao Pad Tom Yum
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 300 g cooked jasmine rice day-old, cold; 150 g shrimp peeled and deveined; 0.5 pcs red onion thinly sliced; 100 g button mushroom sliced; 100 g cherry tomato halved; 1 pcs galangal thinly sliced; 20 g lemongrass thinly sliced; 2 pcs kaffir lime leaf torn; 1 pcs bird's eye chili sliced; 1 tbsp fish sauce; 1 tbsp lime juice; 0.5 tsp sugar; 1 tsp chili paste (nam prik pao); 1 tbsp cooking oil; 1 pcs egg; 2 tbsp cilantro chopped

This flavorful Thai fried rice dish combines the bright, spicy, and sour notes of Tom Yum soup with classic fried rice ingredients. It's a quick and satisfying meal that's perfect for a weeknight.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 449 kcal

Allergen information: may contain crustaceans, eggs, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gcooked jasmine rice, day-old, cold
150 gshrimp, peeled and deveined
0.5 pcsred onion, thinly sliced
100 gbutton mushroom, sliced
100 gcherry tomato, halved
1 pcsgalangal, thinly sliced
20 glemongrass, thinly sliced
2 pcskaffir lime leaf, torn
1 pcsbird's eye chili, sliced
1 tbspcooking oil
1 pcsegg

sauce

1 tbspfish sauce
1 tbsplime juice
0.5 tspsugar
1 tspchili paste, (nam prik pao)

garnish

2 tbspcilantro, chopped

Equipment

wok · large skillet · cutting board · knife · small bowl

The method

Step by step

1
Prepare all the Tom Yum aromatics: thinly slice the galangal and lemongrass, tear the kaffir lime leaves, and slice the bird's eye chili.
About 5 min
2
In a small bowl, whisk together the fish sauce, lime juice, and sugar for the sauce.
About 1 min
3
Heat cooking oil in a large wok or skillet over medium-high heat.
About 1 min
4
Add the shrimp to the hot wok and stir-fry for 1-2 minutes until they start to turn pink.
About 2 min
Cook’s note: Do not overcook the shrimp.
5
Add the galangal, lemongrass, kaffir lime leaves, chili, and red onion to the wok and stir-fry for another 1-2 minutes until fragrant.
About 2 min
6
Push the ingredients to one side of the wok, crack the egg into the empty space, and scramble it until just set.
About 1 min
7
Add the day-old cooked jasmine rice to the wok along with the mushrooms and cherry tomatoes.
Cook’s note: Using day-old cold rice prevents the fried rice from becoming mushy.
8
Pour the prepared sauce and chili paste over the rice. Stir-fry everything together for 3-5 minutes, breaking up any clumps of rice, until all ingredients are well combined and heated through.
About 5 min
Cook’s note: Ensure the rice gets a good sear for better texture.
9
Taste and adjust seasoning if needed, adding more fish sauce or lime juice to your preference.
About 1 min
10
Serve immediately, garnished with fresh cilantro.

Per serving

Nutrition

70%Score

Calories: 449.4kcal
Protein: 28.7g
Carbs: 57.9g
Fat: 11.9g
Fibre: 3.5g
Sugar: 5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Khao Pad Tom Yum in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if it seems dry.