Tom yum goong

Tom yum goong

Preparation Method

  1. Heat the red curry paste in a soup pot over medium heat until it starts to sizzle in its own oil.
  2. Stir in the coconut milk and bring to a gentle simmer.
  3. Prepare the Slim Rice as per package instructions (drained and rinsed).
  4. Add corn and simmer for 3-4 minutes. Add the rice, cherry tomatoes, chilli, and shrimp and simmer for another 3-4 minutes.
  5. Add chicken stock and stir in the coriander.
  6. Ladle into four serving bowls, and serve hot.
216cal Cooking Slim Rice
346 cal Cooking Regular Rice
130cal Excess Calorie Saving

Ingredients

  • 1 pack of Slim Rice
  • 2tbsp Thai red curry paste
  • 400ml (1 can) coconut milk
  • 200g (1 tin) sweetcorn
  • 16 cherry tomatoes
  • 1 red chill, seeded and thinly sliced
  • 250g raw shrimps, head removed and peeled
  • 500ml boiling chicken stock
  • 4 tbsp coarsley chopped fresh coriander