不管你是觀光客還是泰國當地人，基本上在餐廳吃午餐或晚餐，桌上一定都會有這一道料理，冬蔭湯。在泰國，冬蔭湯的做法有很多種，但是最主要的材料不外乎就是香茅、南薑、箭葉澄葉以及辣椒，就連泰國當地的菜市場也有專門為婆婆媽媽們準備好一把捆好的材料來販售、甚至有些便利商店也可以看到這樣的組合，如此就可以知道在泰國不喝一口冬蔭好像說不過去。
然而除了冬蔭的基本材料外，它也可以有許多變化，例如蛋白質的部分可以在蝦、雞肉、豬肉、綜合海鮮作選擇。湯頭上有的會使用蝦膏去拌炒，所以有時候湯上一層紅色的油不是辣油，而是蝦膏；亦或是喜歡奶香味的可加入由椰奶做調配；最基本最偷懶的做法，就是將那四個一綑的食材切好丟湯裡面，所有料煮熟後就可以上桌，是不是真的蠻簡單的。
今天就為大家介紹最常見的冬蔭蝦湯！
No Matter you are a
tourist or local Thai, basically if having meals in the restaurant, this dish,
Tom Yum, is the most seen dish on each table.
In Thailand, there are so many approaches to cook Tom Yum, but the fundamental
ingredients are lemongrass, galangal, kaffir lime leaves and chilies. These four ingredients, bundled together, can
be found in the local market or even in 7-11.
In this way, it is weird for you to visit Thailand without having a try
of Tom Yum.
Moreover, Tom Yum can be
various if the basic ingredients are remained the same. Such as for the protein, there are prawn, chicken,
pork or seafood for selection. Some of Tom Yum will stir-fried prawn fat to
make the red-oil surface, which is not chilies oil, but prawn fat. Also coconut milk can be added as well, OR,
if you want to keep it simple (being lazy… :P), just throw every ingredients
into stock, cook through and serve.
Therefore, the most
common Tom Yum Goong will be introduced today!
材料介紹 (3-4人份) / Ingredients
(for 3-4 ppl)
|
||
中型蝦
|
250g
|
Medium size prawns
|
蝦高湯
|
600g
|
Prawn stock
|
香茅
|
70g
|
Lemongrass
|
南薑
|
20g
|
Galangal
|
小辣椒(鳥眼辣椒)
|
15g
|
Bird eye chilies
|
香菜根
|
10g
|
Coriander roots
|
箭葉橙葉
|
2g
|
Kaffir Lime Leaves
|
草菇或杏鮑菇
|
100g
|
Straw or Oyster mushroom
|
魚露
|
40g
|
Fish Sauce
|
糖
|
1g
|
Sugar
|
椰奶
|
30g
|
Coconut milk
|
檸檬汁
|
40g
|
Lime juice
|
做法：
1. 香茅切成片狀，從根部切起至中心紫色部分切完即可。
2. 南薑切片。
3. 辣椒及香菜根以石缽搗碎即可，不需要到泥狀。辣椒可視個人口味調整。
4. 箭葉橙葉洗淨，去除葉子中間的莖放置一旁備用。
5. 草菇對切，若使用杏鮑菇即切成片狀。
6. 現擠檸檬汁備用。
7. 蝦洗淨去殼、保留完整蝦身與蝦頭、清除腸泥後備用。
8. 將蝦高湯煮沸，若沒有蝦高湯可用雞湯代替。（之後會再教如何煮蝦高湯）
9. 將香茅、南薑、辣椒、香菜根放入高湯中煮。
10. 待香料味道煮出來之後，放入蝦子及草菇。
11. 最後加入魚露、檸檬汁、糖、椰奶作調味。
12. 起鍋前將箭葉橙葉用手輕捏碎後放入湯中。
1. 香茅切成片狀，從根部切起至中心紫色部分切完即可。
2. 南薑切片。
3. 辣椒及香菜根以石缽搗碎即可，不需要到泥狀。辣椒可視個人口味調整。
4. 箭葉橙葉洗淨，去除葉子中間的莖放置一旁備用。
5. 草菇對切，若使用杏鮑菇即切成片狀。
6. 現擠檸檬汁備用。
7. 蝦洗淨去殼、保留完整蝦身與蝦頭、清除腸泥後備用。
8. 將蝦高湯煮沸，若沒有蝦高湯可用雞湯代替。（之後會再教如何煮蝦高湯）
9. 將香茅、南薑、辣椒、香菜根放入高湯中煮。
10. 待香料味道煮出來之後，放入蝦子及草菇。
11. 最後加入魚露、檸檬汁、糖、椰奶作調味。
12. 起鍋前將箭葉橙葉用手輕捏碎後放入湯中。
Process:
1. Slice lemongrass from the bottom until the central purple part is done.
2. Slice galangal.
3. Using pestle and mortar to slightly smash chilies and coriander root, the chilies can be adjusted accordingly.
4. Clean kaffir lime leave and remove the leaves stem, set them aside.
5. Half cut straw mushroom, but if oyster mushroom is used, slice it.
6. Squeeze fresh lime juice.
7. Clean and remove the shell of prawn, but keep the prawn head and body as whole. Clear intestinal mud set them aside.
8. Boil the prawn stock, chicken stock can be used instead of prawn stock. (How to cook prawn stock will be taught in the future)
9. Add lemongrass, galangal, chilies and coriander root into boiling stock.
10. After the aroma was cooked out, prawn and mushroom can be added in.
11. Seasoning with fish sauce, lime juice, sugar and coconut milk.
12. Hand crash kaffir lime gently before turning off the heat.
1. Slice lemongrass from the bottom until the central purple part is done.
2. Slice galangal.
3. Using pestle and mortar to slightly smash chilies and coriander root, the chilies can be adjusted accordingly.
4. Clean kaffir lime leave and remove the leaves stem, set them aside.
5. Half cut straw mushroom, but if oyster mushroom is used, slice it.
6. Squeeze fresh lime juice.
7. Clean and remove the shell of prawn, but keep the prawn head and body as whole. Clear intestinal mud set them aside.
8. Boil the prawn stock, chicken stock can be used instead of prawn stock. (How to cook prawn stock will be taught in the future)
9. Add lemongrass, galangal, chilies and coriander root into boiling stock.
10. After the aroma was cooked out, prawn and mushroom can be added in.
11. Seasoning with fish sauce, lime juice, sugar and coconut milk.
12. Hand crash kaffir lime gently before turning off the heat.
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