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SideChef
Recipes
Dairy-Free
Tom Yum Soup with Shrimp and Jasmine Rice

11 INGREDIENTS • 13 STEPS • 30MINS

Tom Yum Soup with Shrimp and Jasmine Rice

Recipe

4.0

3 ratings
"Every Thai family has their recipe and version of Tom Yum soup, some add tomatoes and others add evaporated milk for a creamy version. This is our family’s recipe that we grew up eating in Los Angeles and what we serve at our restaurant." -Ayara Thai
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"Every Thai family has their recipe and version of Tom Yum soup, some add tomatoes and others add evaporated milk for a creamy version. This is our family’s recipe that we grew up eating in Los Angeles and what we serve at our restaurant." -Ayara Thai
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

$9.18

Cost Per Serving

Ingredients

Servings
2
us / metric
Pantai Chili Paste
1 Tbsp
Pantai Chili Paste
Fresh Cilantro
1/2 cup
Fresh Cilantro
Kaffir Lime Leaf
1 pckg
Kaffir Lime Leaf
Jasmine Rice
2/3 cup
Jasmine Rice
Lemongrass
1 stalk
Lemongrass
Chicken Base
2 pckg
Chicken Base
Beech Mushrooms
1 pckg
Beech Mushrooms
Shrimp
12
Shrimp
Fish Sauce
2 Tbsp
Fish Sauce
Lime
2
Limes
Thai Chili Pepper
2
Thai Chili Peppers

Nutrition Per Serving

VIEW ALL
Calories
1616
Fat
78.5 g
Protein
111.1 g
Carbs
157.0 g
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Tom Yum Soup with Shrimp and Jasmine Rice
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Bring one cup of water and the Jasmine Rice (2/3 cup) 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 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 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 (1/2 cup) 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 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 Leaf (1 pckg). All it to come to a boil.
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 Leaf (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 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 (1 Tbsp), Fish Sauce (2 Tbsp), and thai chili peppers into the bowls. Ladle the soup gently into each bowl, evenly distributing the shrimp.
step 11 Cut the Limes (2) in half and juice them evenly between two bowls. Divide the Pantai Chili Paste (1 Tbsp), Fish Sauce (2 Tbsp), 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!"
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

Dairy-Free
Lunch
Fish & Seafood
Dinner
Mushrooms
Rice
Shellfish
Side Dish
Soups & Stews
Thai
Winter
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