Tom yum goong
- Heat the red curry paste in a soup pot over medium heat until it starts to sizzle in its own oil.
- Stir in the coconut milk and bring to a gentle simmer.
- Prepare the Slim Rice as per package instructions (drained and rinsed).
- Add corn and simmer for 3-4 minutes. Add the rice, cherry tomatoes, chilli, and shrimp and simmer for another 3-4 minutes.
- Add chicken stock and stir in the coriander.
- Ladle into four serving bowls, and serve hot.