A weeknight fried rice that’s spicy, sour and intensely savoury. Using shop-bought paste and leftover cooked rice or microwave rice makes easy work of this dish based on the popular Thai soup. The paste sings of tom yum’s flavours, with galangal, lemongrass, chilli and lime leaf, while the extra aromatics boost the fragrance and vibrant punch. Tom yum paste (I like Maesri’s) and lime leaves are available at supermarkets, Asian grocers and online.
