Fragrant Chicken & Tom Yum Rice Bowl

• Meanwhile, thinly slice tomato and cucumber into 
rounds.
• Thinly slice long chilli (if using).
• Remove centre veins from makrut lime leaves, then 
very thinly slice.
• Slice lemon into wedges.

TIP: The makrut lime leaves are fibrous, so cut them 
into small pieces! 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When oil is hot, crack the eggs into the pan. Cook 
until egg whites are firm and yolks are cooked to 
your liking, 4-5 minutes. 
• Transfer to a plate and cover to keep warm.  

• When the rice is done, wipe out frying pan and return to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Add ginger paste, makrut lime leaves and tom 
yum paste and cook until fragrant, 1 minute.
• Add cooked rice and the soy sauce, tossing until 
well combined, 1-2 minutes.
• Remove pan from heat, then add a generous 
squeeze of lemon juice. Season to taste with salt 
and pepper.