Lunch · Thai · 10 min
Tom Yum Goong (Spicy Lemongrass Shrimp Soup) with Jasmine Rice
- Calories
- 702
- Protein
- 49g
- Carbs
- 72g
- Fat
- 22g
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
Method
- 01Rinse 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.
- 02While 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.
- 03Add the shrimp to the aromatic broth. Simmer for 2-3 minutes until they turn pink and opaque.
- 04Stir in the coconut milk and the makrut-lime infused syrup to balance the heat and acidity.
- 05Add the fresh bean sprouts to the hot broth just before serving so they retain a slight crunch.
- 06Ladle 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.
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