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.

Ingredients

Kumandra Soup Ingredients:

  • ½ lb fresh head-on shrimp

  • 2  lemongrass stalks + more for garnish 

  • 5-6 dried makrut lime leaves, torn

  • 5-6 dried galangal slices 

  • 6 oz oyster mushrooms, separated or sliced

  • 2 Tbsp fish sauce 

  • Juice of 3 limes (or to your taste) 

  • 1 ½ Tbsp (Nam Prik Pao) chili paste

  • 1½ Tbsp shrimp paste 

  • 4 red thai chilies, thinly sliced  

  • 10-12 bamboo shoot slices 

  • 2 tsp palm sugar 

  • To taste kosher salt

  • To garnish: Cilantro

Method

Serves: 4-6

Kumandra Soup Method:

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

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

  3. 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. 

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

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

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

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

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

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

  10. Ladle the soup into smaller bowls and serve immediately.