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RECIPE
11 INGREDIENTS13 STEPS30min

Tom Yum Soup with Shrimp and Jasmine Rice

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
Tom Yum Soup with Shrimp and Jasmine Rice Recipe | SideChef
"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
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
30min
Total Time
$48.43
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Pantai Chili Paste
1 pckg
Kaffir Lime Leaves
2/3 cup
1 stalk
2 pckg
Chicken Base
1 pckg
Beech Mushrooms
2 Tbsp
2
Thai Chili Peppers
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Nutrition Per Serving

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CALORIES
1616
FAT
78.5 g
PROTEIN
111.1 g
CARBS
157.0 g

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 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 (3 Tbsp) 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 (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!
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Nutrition Per Serving
Calories
1616
% Daily Value*
Fat
78.5 g
101%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
222.2 mg
74%
Carbohydrates
157.0 g
57%
Fiber
10.1 g
36%
Sugars
85.1 g
--
Protein
111.1 g
222%
Sodium
42144.5 mg
1832%
Vitamin D
0.1 µg
0%
Calcium
338.7 mg
26%
Iron
12.7 mg
71%
Potassium
866.0 mg
18%
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