📖 Instructions

1. First, prepare the rice according to the package directions, either using a rice cooker or stovetop method. This ensures perfectly cooked rice to form the base of your bowl. I prefer jasmine rice but any short-grain rice works well.
2. While the rice cooks, let's tackle the Tom Yum soup. In a small saucepan, combine 1 cup of chicken or vegetable broth with 2 tablespoons of Tom Yum paste (adjust to taste). Bring it to a gentle simmer, stirring occasionally until the paste dissolves completely. This will release the fragrant aroma. Watch out, it might splatter a bit!
3. Next, add your veggies! I like to use 1 cup of sliced mushrooms (cremini or shiitake are amazing), 1/2 cup of chopped cherry tomatoes, and 1/4 cup of sliced scallions to the simmering soup. Simmer for about 5 minutes or until your veggies are tender-crisp. This step is key—don't overcook the veggies!
4. Time for the star of our show—protein! Add 1 cup of cooked chicken (or your preferred protein—shrimp is a fantastic choice) to the wok. Heat the protein through for a couple of minutes. Dont' overcook the chicken. A good tip is to cut into small, bite-sized pieces for even cooking.
5. Now, gently pour the delicious Tom Yum broth and veggie mixture over the cooked chicken. Stir to combine, ensuring the protein is well-coated with that aromatic goodness. Try not to over-stir it. Let it sit for a minute or two.
6. To assemble your Tom Yum Rice Bowl, simply spoon the fluffy rice into a bowl and top it generously with the Tom Yum chicken and veggies. Garnish with fresh herbs (cilantro and Thai basil are my go-to) and a squeeze of fresh lime juice. And voila—perfection.
7. Before serving, you might want to taste the broth and adjust seasoning as needed; you can also add a pinch of sugar to balance the flavors, or more chili flakes if you're feeling adventurous. I always add an extra squeeze of lime. It's a must!