Tom Yum Fried Rice

This fresh and aromatic Tom Yum Fried Rice brings the bold, zesty flavors of Thailand’s beloved Tom Yum Goong soup into a quick and satisfying stir-fry. Infused with lemongrass, galangal, kaffir lime leaves, and a touch of Thai chili paste, each bite is bursting with the perfect balance of spicy, sour, and savory.

Juicy prawns and fluffy jasmine rice soak up the fragrant herbs and seasonings, making this a deeply flavorful yet simple dish that’s perfect for a weekday meal or a crowd-pleasing dinner.

This recipe comes from Chef Lyn, a chef instructor at the prestigious Siam Culinary Academy in Bangkok, known for her expertise in traditional Thai cuisine and modern street food adaptations. Her version of Tom Yum Fried Rice reflects both authenticity and approachability, combining professional technique with ingredients that are easy to find. It’s a dish that captures the essence of Thai cooking—fresh, bold, and always full of life.

Enjoy!

Tom Yum Fried Rice

Chef Lyn

This Tom Yum Fried Rice is a bold and flavorful Thai dish that combines the aromatic herbs of classic Tom Yum soup—like lemongrass, galangal, and kaffir lime leaves—with spicy chili paste, juicy prawns, and fragrant jasmine rice. It’s a quick and satisfying stir-fry that delivers a perfect balance of sour, salty, and spicy in every bite.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Thai

Servings 2 servings

Ingredients

  

1x2x3x

• 1 cup Jasmine rice (cooked)
• 5 prawns (peeled, deveined, and butterflied)
• 1 stalk lemongrass
• 2 pieces Kaffir lime leaves
• 1-2 bulbs shallots
• 2 pieces young galangal
• 1 tbsp Thai chili paste (Nam Prik Pao)
• 1-2 tsp fish sauce
• 2 tsp lime juice
• ½ tsp sugar
• 1 tbsp cooking oil

Instructions

 

Prepare the herbs:

• Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.

Stir-fry the herbs:

• Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
• Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.

Cook the prawns:

• Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.

Add the rice & season:

• Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
  
• Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.

Finish and serve:

• Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.

Notes

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Chef Lyn

A true authority on Thai cuisine, Chef Lyn brings over 15 years of culinary experience from some of the world’s most respected kitchens. She spent six years at Gaggan in Bangkok, the Michelin-starred restaurant that topped Asia’s 50 Best Restaurants from 2015 to 2018. There, she honed advanced techniques and modern presentations while remaining deeply rooted in the rich traditions of Thai cooking. Now a chef instructor at Siam Culinary Academy, Chef Lyn is dedicated to passing on her expertise to the next generation of Thai chefs. Her structured yet approachable teaching style blends practical kitchen skills with contemporary plating and a deep understanding of Thai ingredients. With a background that spans fine dining, menu development, and international chef training, Chef Lyn ensures her students graduate with the confidence and mastery to cook Thai cuisine at a professional level.