泰式冬蔭功湯

材料

 蝦Shrimp 10隻  紅蔥頭Shallot 2粒  泰國紅辣椒醬Tom Yum Paste 1T

 南薑Ginger 3片  鮮菇Mushroom     高湯Chicken Stock 1杯

 香茅Lemongrass2根 魚露Fish Sauce 2t  檸檬葉Lime leaf 2片

 青檸檬Lime1/2個   魷魚圈Squid rings

做法 1 香茅稍拍 切段 南薑拍鬆 紅蔥切片

       Hit the lemongrass and ginger against a table and cut the lemongrass into 5-6 cm

       sections. Slice the shallots.

    2 高湯加入做法1 煮滾悶煮一下 加入辣椒醬 鮮菇稍煮

      Boil all the ingredients from the first step in chicken broth.  Add the Tom Yum Paste and mushrooms.

    3 放入蝦 魷魚煮滾再加入檸檬汁 魚露熄火

      Add the shrimp and the squid to the mixture and then add lime juice and fish sauce. Turn off heat.

    4 檸檬葉捲起切絲灑入即可

     Roll the lime leaves and cut into strips. Add to the mixture.

貼心叮嚀

做法3加入椰奶 可減少辣度 口味較濃甜 餐廳大多這樣做 可隨自己喜好加

或不加椰奶 也可用雞肉代替蝦魷魚泰國人還在做法2加新鮮紅辣椒和羅望子

  汁 我們大概吃辣功夫沒那麼厲害就省略蘿望子汁因瓶瓶罐罐太多也沒買省略了

During the third step, you can add optional coconut milk that will make the dish milder and less spicy.  This is usually how it is made in most restaurants.