Real Recipes From Real Home Cooks ®

tom yum rice bowl with chicken livers

Recipe by
barbara lentz
beulah, MI

You can make this recipe with any protein that you want. I just love chicken livers and I love tom yum so this was delicious combination. The Furikake and Nanam togarashi are seasonings you can find at most Asian markets or Amazon.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For tom yum rice bowl with chicken livers

  • RICE
  • 1 1/2 c
  • 2 c
  • 3 Tbsp
  • 1 tsp
    nanam togarashi
  • 1 Tbsp
    lemongrass paste
  • 4 clove
  • 1
    inch piece of ginger
  • 1 Tbsp
    tom yum paste
  • 1/4 c
    cilantro chopped
  • 1 sm
    lime juice and zest
  • 3
    scallions white parts only
  • 1 Tbsp
    shrimp paste
  • 1 Tbsp
    fish sauce
  • 1 Tbsp
    canola oil
  • 1/4 c
    brown sugar
  • 1 c
    coconut cream
  • 1 lb
    chicken livers cleaned and chopped into chunks
  • 2 Tbsp
  • 1 tsp
  • green parts of scallions sliced thin
  • cilantro leaves chopped
  • pickled ginger diced fine

How To Make tom yum rice bowl with chicken livers

  • 1
    For the Rice Cook the rice in a rice cooker or how ever you make rice. Season with the furikake and nanam togarashi
  • 2
    For the Tom Yum Sauce Place all the ingredients except coconut cream in a food processor and process into a paste. Place the paste in a saucepan and turn the heat to medium. Cook one minutes then slowly pour in the coconut cream. Cook until warmed through set aside..
  • 3
    For the chicken livers pick through to make sure all membranes are cut out and only use the best parts of the lobes of the livers. Place butter in a large saute pan and saute the livers with salt until done.
  • 4
    To assemble the dish Place the rice in a bowl. Top with tom yum sauce. Top with the chicken livers and then the toppings. Enjoy

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