Description
Shrimp soup with jasmine rice that’s finished off with a drizzling of yum yum sauce.
Ingredients
Scale
- 4 cups water
- 4 tsp Better than Bouillon chicken base
- 1/2 cup uncooked jasmine rice
- 1 (16 oz) bag frozen raw shrimp (I used peeled, deveined, tail off shrimp)
- 4 Tbsp seasoned rice vinegar (I used Nakano brand)
- 2 cups chopped spinach
- 2 Tbsp sesame seeds
- Green onions, for garnish
Yum Yum Sauce:
- 1/3 cup mayonnaise
- 1 1/2 tsp soy sauce
- 1/4 tsp sesame oil
- 1 Tbsp Sriracha hot sauce
Instructions
- Add water, bouillon and rice into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to saute setting. Stir in the shrimp, vinegar, spinach and sesame seeds. Cook until shrimp turns pink. Turn off Instant Pot.
- Make the yum yum sauce by whisking together the mayo, soy sauce, sesame oil and sriracha.
- Ladle soup into bowls and top with some diced green onion and a drizzle of yum yum sauce.
Notes
If you use regular rice vinegar instead of seasoned vinegar you’ll need to add in 1-2 tsp of kosher salt and 2-4 tsp of white sugar.
I had plenty of yum yum sauce leftover.
- Category: Soup
- Method: Instant Pot