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Number of pax: 8 pax   Cooking duration: 30 minutes


100 g chicken breast, boiled and shredded
500 g cooked rice
2 cubes MAGGI® Tom Yam Stock Cube, powdered
1 teaspoon sugar
3 tablespoons lime juice
2 tablespoons dried prawns, fried without oil and fine-grained
2 teaspoons paprika powder
100 g mango, semi-ripe, peeled and grated
1 stalk lemongrass, finely sliced
5 shallots, finely sliced
4 bird's eye chillies, finely sliced
1 stalk wild ginger flower, finely sliced
4 kaffir lime leaves, finely sliced


  1. In a large bowl, mix together the MAGGI® Tom Yam Stock Cube, sugar, lime juice, dried prawns, paprika powder, chicken breast and cooked rice. Be sure to coat everything nicely.
  2. Next, add in the mango, lemongrass, shallots, bird’s eye chillies, wild ginger flower and kaffir lime leaves. Toss and mix well.
  3. Serve while hot with fried prawn crackers and boiled salted eggs.

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