Aromatic Tom Yum with Coconut Cloud rice

By: Belinda Tan

Ingredients

1 cup jasmine rice
300 ml coconut milk (200 ml for rice, 100 ml for tom yum)
705 ml water (30 ml for rice, 675 ml for tom yum)
1/2 tsp kosher salt
15 g shiitake mushrooms, sliced
1/2 jar of Valcom Tom Yum Paste
300 g silken tofu, cubed
1 tomato, sliced
2 tbsp Valcom Kaffir Lime Leaves
1 red cayenne chilli, finely chopped (mild) or 1 bird’s eye chilli, finely chopped (spicier)
1 slice lime
Fresh coriander leaves

Rinse jasmine rice under cold water until the water runs mostly clear.
Add rice, coconut milk, water, and kosher salt to a rice cooker.
Cook according to the rice cooker’s standard setting until tender and fragrant.
4. Fluff gently with a fork.
Bring 675 ml of water to a boil in a medium saucepan.
Add sliced shiitake mushrooms and 1/2 jar of Valcom Tom Yum Paste.
Reduce heat and simmer gently for 10-15 minutes to allow the flavours to develop.
Add cubed silken tofu, sliced tomato and 100 ml coconut milk.
Simmer for 2 minutes until heated through.
Stir in kaffir lime leaves and remove from heat.
Pack the coconut jasmine rice into a small bowl, then invert it onto the centre of a serving plate to form a neat dome.
Ladle the hot tom yum with mushrooms, tofu, and tomato into a serving bowl and place it alongside the rice dome on the plate.
Garnish with chopped chilli, a slice of lime, and fresh coriander leaves.
Note: Squeeze the lime (to taste) over the tom yum just before eating to enhance the bright citrus notes.