Bring one cup of water and the Jasmine Rice (4 ounce) to boil in a small saucepan over medium high heat. Cover the pot and reduce the heat to low. Let simmer for 20 minutes.
Remove from heat, fluff rice, and hold for plating.
Remove the woody ends from the stems from the Beech Mushrooms (1 package) and discard.
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.
Remove the Fresh Cilantro (0.25 ounce) leaves from their stems and discard the stems. Set aside leaves whole.
Cut off the stems of the Thai Chili Pepper (2) and discard the stems. Smash chilies using the side of your knife, and set aside.
Pat dry the Shrimp (12) with paper towels. Slice the shrimp in half horizontally through the center and set aside.
In a medium saucepan, heat Chicken Base (2 package) and four cups of water over high heat. When the broth is about to boil, add lemongrass and Kaffir Lime Leaf (1 package). All it to come to a boil.
Add the beech mushrooms to the broth. Stir and cook for 3 minutes.
Add the shrimp and gently stir. Cook for 15 seconds and turn off the heat.
Cut the Lime (2) in half and juice them evenly between two bowls. Divide the Pantai Chili Paste (1 tablespoon), Fish Sauce (2 tablespoon), and thai chili peppers into the bowls. Ladle the soup gently into each bowl, evenly distributing the shrimp.
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!"