roux logo
7-Minute Tom Yum Kha Risotto with Sweet Chili Shrimp
recipe
/
Vancouver
7-Minute Tom Yum Kha Risotto with Sweet Chili Shrimp
Jannell Lo
Jannell Lo
0 collects
0 forks
0 stacks
$1.00
Ever since I learned how to make 7-minute risotto in my pressure cooker, I've never looked back. In this version, I combined the flavors of two of my favorite Thai soups—Tom Yum ('boiling spicy sour') and coconutty Tom Kha ('boiling galangal')—to create a rich, punchy base for super-easy and satisfying sweet chili shrimp.
RecipeForksStacksMore

You Need

4-5
  • 2 tbsp neutral cooking oil
  • 2 large shallots, minced
  • 2 tsp gluten-free red curry paste
  • 1 tsp shrimp paste
  • 1 1/2 cups arborio rice
  • 1/4 cup cooking sake or white wine
  • 2 lemongrass stalks, halved and pounded with the back of a chef's knife or rolling pin
  • 4 pieces dried galangal, or 2 slices fresh galangal
  • 4 makrut lime leaves, crumpled in your hand
  • 5 cups unsalted gluten-free chicken or vegetable stock, 3 cups for pressure cooking, 2 cups for after
  • 1 cup full-fat coconut milk
  • 1/2 cup frozen peas
  • 1 tbsp fish sauce
  • 1-2 tbsp lime juice, to taste
  • a few sprigs of cilantro, chopped, as garnish
  • gluten-free chili oil, to drizzle

  • Sweet Chili Shrimp

    • 1 tbsp neutral cooking oil
    • 1 lb jumbo shrimp, shelled and deveined
    • 2 tbsp sweet chili sauce
    • 2 cloves garlic, minced
    • 2 tbsp cooking sake or white wine
    • a knob of butter, about 1 tbsp
    • lime zest, as garnish
    • kosher salt, to taste

    • How To

    1. In a stovetop pressure cooker, heat oil over medium-low heat until it shimmers. If using an Instant Pot, heat oil in the bowl on sauté mode (less) until it shimmers.
    2. Add shallots and sauté for 2 to 3 minutes, until fragrant and just starting to become tender.
    3. Add the curry paste, shrimp paste, and arborio rice, and stir until the pastes have dissolved.
    4. Add the cooking sake or white wine to deglaze the pot and allow all the liquid to evaporate. Toss in the lemongrass, galangal, and lime leaves.
    5. Add 3 cups of stock to the pot and cover. If using a stovetop pressure cooker, allow the pot to come to pressure on high heat, then reduce the heat back down to medium-low. If too much steam is escaping, further reduce the heat to low.
    6. If using an Instant Pot, cover and set to pressure cook.
    7. Cook for 7 minutes at high pressure.
    8. Meanwhile, in a large sauté pan, heat oil over medium heat.
    9. Add the shrimp and sweet chili sauce, and sauté for 2 to 3 minutes. Add garlic and sauté for another minute longer. Deglaze the pan with the cooking sake or white wine and allow the liquid to mostly evaporate. Turn off the heat and finish with a knob of butter, lime zest, and salt to taste.
    10. Quick release the pressure cooker or Instant Pot. Uncover and stir in the additional 2 cups of stock, coconut milk, and frozen peas. Simmer for another minute or two on low heat or sauté mode (less). Finish with fish sauce and lime juice. Portion and top with sweet chili shrimp. Garnish with cilantro and chili oil.