Photograph of the finished Khao pad tom yum

Thailand · Cơm chiên tom yum Khao pad tom yum

Khao pad tom yum

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Galangal Galangal 2.8 oz
  • Photograph of Thai roasted chilli paste Thai roasted chilli paste 4.2 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Coriander Coriander 2.8 oz

Method

  1. 1 Finely chop the lemongrass, galangal, and Thai lime leaves so they stick to the rice grains.
  2. 2 Sauté the chili paste with the chopped herb mixture in oil for 90 seconds until the oil turns red.
  3. 3 Sauté the shrimp for 90 seconds, then remove them to prevent them from becoming tough.
  4. 4 Add the leftover rice and stir-fry for 4 minutes over high heat until the rice grains are evenly coated with the red oil.
  5. 5 Season the pan with fish sauce, then add the shrimp and stir for 40 seconds.
  6. 6 Squeeze the lemon after turning off the heat; squeezing it while it's still on will cause the sourness to dissipate, leaving only bitterness.

With an appliance

  • Air fryer 31 min

    Replace step 3: lightly spray oil on the shrimp and fry in an air fryer at 195 degrees for 5 minutes, flipping at the 3rd minute; steps 4 to 6 continue frying the rice with herbs in the pan, then add the shrimp at the end.

Start cooking