Tom Yum

Tom Yum

with Shrimp and Jasmine Rice

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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. To the purist, it is not absolutely traditional but nevertheless deliciously tasty.

  • Est. Cooking Time: 30 min
  • Allergens: Soy,Fish,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Lager

INGREDIENTS:

  • Beech Mushrooms
  • Lemongrass
  • Jasmine Rice
  • Lime
  • Thai Chile Peppers
  • Cilantro
  • Shrimp
  • Chili Pantai Paste
  • Chicken Stock Concentrate
  • Fish Sauce
  • Kaffir Lime Leaves

EQUIPMENT YOU'LL NEED:

  • Medium Saucepot
  • Small Saucepot with Lid

FROM YOUR PANTRY:

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INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
  • Ingredients are gluten-free, but not handled in a gluten-free facility