Cooking Instructions
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Step 1
Bring one cup of water and the
Jasmine Rice (115 g)
to boil in a small saucepan over medium high heat. Cover the pot and reduce the heat to low. Let simmer for 20 minutes.
Step 2
Remove from heat, fluff rice, and hold for plating.
Step 3
Remove the woody ends from the stems from the
Beech Mushrooms (1 pckg)
and discard.
Step 4
Cut off the ends of the
Lemongrass (1 stalk)
and discard. Peel the first layer off and discard. Smash the lemongrass by pressing on it with the back of your knife to release flavor. Cut into one inch pieces on the bias, and set aside.
Step 5
Remove the
Fresh Cilantro (9 g)
leaves from their stems and discard the stems. Set aside leaves whole.
Step 6
Cut off the stems of the
Thai Chili Peppers (2)
and discard the stems. Smash chilies using the side of your knife, and set aside.
Step 7
Pat dry the
Shrimp (12)
with paper towels. Slice the shrimp in half horizontally through the center and set aside.
Step 8
In a medium saucepan, heat
Chicken Base (2 pckg)
and four cups of water over high heat. When the broth is about to boil, add lemongrass and
Kaffir Lime Leaves (1 pckg)
. All it to come to a boil.
Step 9
Add the beech mushrooms to the broth. Stir and cook for 3 minutes.
Step 10
Add the shrimp and gently stir. Cook for 15 seconds and turn off the heat.
Step 11
Cut the
Limes (2)
in half and juice them evenly between two bowls. Divide the
Pantai Chili Paste (20 g)
,
Fish Sauce (30 mL)
, and thai chili peppers into the bowls. Ladle the soup gently into each bowl, evenly distributing the shrimp.
Step 12
Discard the lime leaves and lemongrass if desired. Garnish the soup with cilantro leaves. Fluff rice with a fork and serve alongside in separate bowls. Practice saying "aroii mak mak," which is Thai for "it's so tasty!"
