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Dehydrated Recipes

Tom Yum Soup | Commercial Dehydrators

There's nothing quite as refreshing as a hot bowl of Tom Yum soup. This recipe is super easy and great to take with you as you just need hot water and you've got yourself a delicious soup in just a few minutes!

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Machine recommendation
Tom Yum Soup   | Commercial Dehydrators
Servings Icon
Serves
2 Serves
Prep time
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 2 Tom yum bouillon cube
  • 2/3 cup shrimp (dried)
  • 3 tablespoons mushrooms (sliced and dried)
  • 3 tablespoons tomatoes (diced and dried)
  • 1 onion (chopped and dried)
  • 2 teaspoons dried cilantro
  • 2 cups instant rice
Ingredients
macros
Instructions
  1. Slice the tomatoes and mushrooms, and then chop the  onions.  Set  dehydrator  temperature  at  135°F and dehydrate for 6 hours.
  2. Combine  3 tablespoons  of the  dehydrated mushroom, 3 tablespoons of dehydrated tomatoes, and 3 tablespoons of onion to a Ziploc bag. Add the remaining  ingredients  into  the  bag  -  the  instant rice should make about 3 cups of cooked rice.
TO PREPARE
  1. Just  add  about  5  cups  of  boiled  water  to  a  bowl.
  2. Add  in  all  the  ingredients  packed  into  the  Ziploc bag and stir. Leave for about 15 minutes in a cozy until well-rehydrated.  
  3. The meal is ready when the rice and veggies are soft. Enjoy.
  4. Curried Cashew Couscous
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Machine recommendation
Tom Yum Soup   | Commercial Dehydrators
Servings Icon
Serves
2 Serves
Prep time
Prep time
30 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 2 Tom yum bouillon cube
  • 2/3 cup shrimp (dried)
  • 3 tablespoons mushrooms (sliced and dried)
  • 3 tablespoons tomatoes (diced and dried)
  • 1 onion (chopped and dried)
  • 2 teaspoons dried cilantro
  • 2 cups instant rice
Ingredients
macros
Instructions
  1. Slice the tomatoes and mushrooms, and then chop the  onions.  Set  dehydrator  temperature  at  135°F and dehydrate for 6 hours.
  2. Combine  3 tablespoons  of the  dehydrated mushroom, 3 tablespoons of dehydrated tomatoes, and 3 tablespoons of onion to a Ziploc bag. Add the remaining  ingredients  into  the  bag  -  the  instant rice should make about 3 cups of cooked rice.
TO PREPARE
  1. Just  add  about  5  cups  of  boiled  water  to  a  bowl.
  2. Add  in  all  the  ingredients  packed  into  the  Ziploc bag and stir. Leave for about 15 minutes in a cozy until well-rehydrated.  
  3. The meal is ready when the rice and veggies are soft. Enjoy.
  4. Curried Cashew Couscous
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/