Tomyum Shrimp Rice
Ingredients (Serves 2–4)
- 435g jasmine rice
- 531g water
- 200g black tiger shrimp
- 40g Bhutan oyster mushrooms
- 12g galangal, sliced
- 15g lemongrass, cut into sections
- 50g tom yum paste
- 10g kaffir lime leaves
- 20g red chili, sliced
- 2g cilantro, chopped (for garnish)
- 10g lemon slices (for garnish)
Steps
- Add washed rice and water to the rice cooker pot, then mix in tom yum paste.
- Add prepared shrimp and all aromatics.
- Select the "cook rice" function.
- After cooking, remove the aromatics and shrimp, then mix the fragrant rice well.
- Serve garnished with cilantro and chili slices.