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KUMANDRA SOUP INSPIRED BY RAYA AND THE LAST DRAGON

Name: Kumandra Soup inspired by Raya and the Last Dragon
Cook time: 6000 s
Total time: 6000 s
Yield: 4 servings
Ingredients: For the Kumandra Soup; 1/2 lb fresh head on shrimp; 2 lemongrass stalks + more for garnish; 5 1/2 dried makrut lime leaves, torn; 5 1/2 slices dried galangal; 6 oz oyster mushrooms, separated or sliced; 2 tbsp fish sauce; 3 Juice of limes (or to your taste); 1 1/2 tbsp (Nam Prik Pao) chili paste; 5 1/2 tbsp shrimp paste; 4 red thai chilies, thinly sliced; 11 slices bamboo shoot; 2 tsp palm sugar; To taste kosher salt; To garnish: Cilantro

cook:

1 h 40 min

Picture for Kumandra Soup inspired by Raya and the Last Dragon

1,448,736 views A great food movie, simply put, loves food - and Disney's Raya and the Last Dragon loves food. Food is used in celebration, to comedic effect, as a vibrant cultural showcase, and perhaps most nobly, as a symbol of unity. Kumandra Soup, a simplified take on the classic Thai Tom Yum, represents what beauty comes of togetherness, of cooperation, of sharing a meal as allies. In the words of Chief Benja: I believe that we can be Kumandra again.

4 servings

original

metric

INGREDIENTS

For the Kumandra Soup

½ lb fresh head on shrimp

2 lemongrass stalks + more for garnish

5.5 dried makrut lime leaves, torn

5 ½ slices dried galangal

6 oz oyster mushrooms, separated or sliced

2 tbsp fish sauce

3 Juice of limes (or to your taste)

1 ½ tbsp (Nam Prik Pao) chili paste

5 ½ tbsp shrimp paste

4 red thai chilies, thinly sliced

11 slices bamboo shoot

2 tsp palm sugar

To taste kosher salt

To garnish: Cilantro

DIRECTIONS

For the Kumandra Soup

Peel and devein the shrimp, leaving the tails on. Reserve the shrimp and the shells.

½ lb fresh head on shrimp

Fill a large pot two-thirds of the way full with water. Begin heating the water over high heat.

Add the shrimp shells to the water and bring the mixture to a boil for 15-20 minutes, or until the water becomes slightly orange and fragrant.

Meanwhile, cut the lemongrass into 3-inch portions and bruise/crush the stalks with the butt of your knife.

2 lemongrass stalks + more for garnish

Strain out the shrimp shells and add the lemongrass, lime leaves, and galangal. Boil the soup for 7-10 minutes.

5.5 dried makrut lime leaves, torn

5 ½ slices dried galangal

Add the reserved shrimp and mushrooms. Allow the soup to cook for an additional 3-5 minutes, or until the shrimp is cooked.

6 oz oyster mushrooms, separated or sliced

Turn the heat off and add the fish sauce, lime juice, and chili paste. Stir to combine.

3 Juice of limes (or to your taste)

1 ½ tbsp (Nam Prik Pao) chili paste

2 tbsp fish sauce

Finish the soup with the shrimp paste, Thai chilies, bamboo shoots, palm sugar, and more thinly sliced lemongrass.

5 ½ tbsp shrimp paste

4 red thai chilies, thinly sliced

11 slices bamboo shoot

2 tsp palm sugar

lemongrass stalks + more for garnish

Season the soup to taste with kosher salt and garnish with cilantro leaves.

To taste kosher salt

To garnish: Cilantro

10.

Ladle the soup into smaller bowls and serve immediately.

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