Khao Pad Tom Yum (Hot & Sour Soup Flavour Fried Rice)

Apparently this Thai dish was all the rage a few years back when it became rather fashionable to mix together classic Thai dishes into one combined meal. Take Tom Yum Goong (Hot & Sour Prawn Soup) and Khao Pad (Fried Rice) and mix the flavours together to create a quick, filling, fresh and vibrant tasting rice dish.

For two people use:

• 3 cups of cooked and cooled white rice (left over from yesterday is ideal)

• a large handful of small prawns/shrimp

• a few stalks of green leafy veg (such as morning glory or pak choi) or substitute mushrooms or another veg of your choice

• 1 stalk lemongrass, finely chopped

• 4 large cloves garlic, finely chopped

• a 1 inch piece of galangal, peeled and finely chopped

• 5-6 kaffir lime leaves, stem removed and ripped into pieces

• 3-4 small chillies, red, orange or green

• juice of 1 lime

• a big splash of fish sauce

• a heaped teaspoon of nam prik pao (roasted chilli paste)

• a handful of fresh coriander, some chopped, some left as stalks

• vegetable oil for frying

Heat a splash of oil in a wok until hot and fling in the garlic, stir frying for a few short seconds. Next add in and briefly fry the flavouring herbs: galangal, lemongrass, kaffir lime and chillies. Next in goes the nam prik pao, move it around and cook out the paste for a moment. Next your vegetable choice, give it 20 seconds or so stir frying before the prawns go in for another 30 seconds or so of frying.

Now it's time to carefully tip in the cool, cooked rice and mix everything well, coating the rice in the nam prik pao. Finally pop in the fish sauce, squeeze over the lime and mix in the chopped coriander before giving everything a good final mix through before serving alongside plenty of fresh coriander.