Tom Yum Goon with Konjac Rice

Tom Yum Goon with Konjac Rice


1 pack of Konjac Organic Rice

2 tbsp Thai red curry paste 400ml

(1 can) coconut milk 200g

(1 tin) sweetcorn

16 cherry tomatoes

1 red chilli, seeded

500ml boiling vegetable stock 4 tbsp coarsely chopped fresh coriander


Step 1: Heat the red curry paste in a soup pot over medium heat until it starts to sizzle in its own oil.

Step 2: Stir in the coconut milk and bring to a gentle simmer.

Step 3: Prepare the Konjac Organic Rice as per package instructions (drained and rinsed).

Step 4: Add corn and simmer for 3-4 minutes. Add the Konjac Organic rice, cherry tomatoes, chilli, and simmer for another 3-4 minutes.

Step 5: Add vegetable stock and stir in the coriander.

Step 6: Ladle into four serving bowls, and serve hot



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