Nasi Goreng Tomyam Seafood

by Lisa K. on Thu, February 28, 2019

Never have crappy, tasteless Nasi Goreng Tomyam ever again! Tomyam Fried Rice can be as intense and good just like the soup itself. Just use good quality Tomyam paste and be generous with it. Don’t skip the lemongrass and lime leaves. They make a world of difference.

A little bit Thailand on a plate

Serves 2 people

Different brand of Tom Yum paste varies in intensity. Adjust fish sauce and sugar to taste accordingly.

Cold cooked rice prevents fried rice from becoming clumpy and stodgy.

Foodster's Verdict

Nasi Goreng Tomyam Seafood


  • Preparation
    15 minutes
  • Total
    3 cups cooked rice, preferably cold
    2 tbsp. oil
    1 yellow onion, chopped
    2 garlic, chopped
    2 chilli padi, chopped
    1 lemongrass, tender bottom bit, finely chopped
    4 kaffir lime leaves, torn
    3 tbsp. tomyam paste
    ½ chicken breast, cubes
    ½ cup squid, sliced
    2 tsp. fish sauce
    1 tsp. sugar


1. Heat oil and sauté onions and garlic until soft and translucent. Add in chilli padi, lemongrass, and kaffir lime leaves. Sauté quickly until it becomes fragrant.

2. Add in tom yum paste, chicken breast and squid. Mix well until chicken and squid is just cooked.

3. Pour in cooked rice and give it a good mix. Make sure rice is well coated in the sauce.

4. Season with fish sauce and sugar. Adjust seasoning to taste. You can keep it tangy or sweet.