Seafood Tom Yum Risotto

Transform this classic Italian dish into an appetizing tom yum dish with seafood.

Serving Size4 pax
Preparation Time10 min
Cooking Time25 min


3 tbsp



Mixed seafood

3 tbsp

Olive oil

1 no

Onion, chopped

3 cloves

Garlic, chopped

2 nos

Kaffir lime leaves

1 cup

Mushroom, sliced

1 cup

Arborio rice (or any short grain rice)

1 cube

Tom Yum stock

2 1/2 cups

Fish stock

1/2 can

IDEAL® Full Cream Evaporated Milk

1 tbsp

Fish sauce

1 tsp

Bird's eye chilli, finely chopped

3 tbsp

Cilantro, finely chopped

1/2 cup

Parmesan cheese


Step 1

Saute the mixed seafood with butter until opaque and set aside.

Step 2

Saute the onions, garlic, mushroom and kaffir lime leaves with olive oil until fragrant.

Step 3

Add the rice and saute until well-coated with other ingredients for 2 mins.

Step 4

Put in the tom yum stock cube and 1/2 cup of the fish stock. Once absorbed by the rice, add another 1/2 cup of fish stock. Continue adding 1/2 cup of the stock each time the liquid is absorbed until all used up.

Step 5

Add 1/4 can of IDEAL® Full Cream Evaporated Milk into the rice and stir until absorbed. Add in the final 1/4 can of IDEAL® Full Cream Evaporated Milk and stir until al dente for about 5 mins.

Step 6

Season with fish sauce and put in the cooked seafood, Stir well.

Step 7

Remove from heat and stir in half of the cilantro.

Step 8

Sprinkle with cilantro, bird’s eye chillies and cheese before serving.