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Tom yum goong

Tom yum goong

  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.