lunch

Tom Yum Goong (Spicy Lemongrass Shrimp Soup) with Jasmine Rice

Name: Tom Yum Goong (Spicy Lemongrass Shrimp Soup) with Jasmine Rice
Ingredients: 250 g Crustaceans, shrimp, raw; 61.1 g JASMINE RICE THAI HOM MALI RICE; 65 g Nuts, coconut milk, raw; 80 g Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts); 1.1 g SODA, LEMONGRASS; 18 g MAKRUT LIME-LEAF INFUSED VERMONT ORGANIC MAPLE SYRUP

Nutrition

702

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Crustaceans, shrimp, raw250 g

JASMINE RICE THAI HOM MALI RICE61.1 g

Nuts, coconut milk, raw65 g

Fresh Bean Sprouts (Bean sprout mix, Fresh Sprouts)80 g

SODA, LEMONGRASS1.1 g

MAKRUT LIME-LEAF INFUSED VERMONT ORGANIC MAPLE SYRUP18 g

Instructions

Rinse 80g of jasmine rice until the water runs clear. Bring 160ml of water to a boil, add rice, cover tightly, and reduce heat to low. Simmer for 18 minutes, then remove from heat and let steam, undisturbed, for 5 minutes.

While rice cooks, prepare the broth. In a medium saucepan, bring 300ml of water to a gentle simmer. Add the lemongrass and galangal powder to infuse the water for 5 minutes until fragrant.

Add the shrimp to the aromatic broth. Simmer for 2-3 minutes until they turn pink and opaque.

Stir in the coconut milk and the makrut-lime infused syrup to balance the heat and acidity.

Add the fresh bean sprouts to the hot broth just before serving so they retain a slight crunch.

Ladle the soup into a bowl, ensuring the shrimp are visible. Serve with the steamed jasmine rice on the side. The final dish should be aromatic, bright with lime notes, and creamy from the coconut.