泰式冬阴功汤配柠檬草和虾
Tom Yum Goong是泰国最著名的酸辣汤,以丰满的虾仁为特色,在香气浓郁的肉汤中喷出柠檬草,高良姜,卡菲尔酸橙叶和辣椒,这种清淡而浓郁的汤汁完美地平衡了辛辣,酸味,咸味,以及一丝甜味,这也是极致的泰国舒适食品,恰好也健康,热量低。
Ingredients
Nutrition Facts
Instructions
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1
In a large pot, bring chicken broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse the broth with aromatic flavors.
💡 Pro Tip: Bruise the lemongrass with the back of a knife to release more flavor. -
2
Add crushed Thai chilies and sliced mushrooms. Simmer for 3 minutes.
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3
Add tomato wedges and cook for 2 minutes.
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4
Add shrimp and cook for 2-3 minutes until they turn pink and opaque. Do not overcook or shrimp will become rubbery.
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5
Remove from heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust - the soup should be intensely sour, salty, and spicy.
💡 Pro Tip: Add the lime juice off the heat to preserve its bright, fresh flavor. -
6
Optionally stir in chili paste for deeper flavor and color. Garnish with fresh cilantro. Serve immediately. The lemongrass and galangal are for flavor - don't eat them!
👨🍳 Chef's Tips
Asian杂货店找柠檬草、高良姜、卡菲尔酸橙叶,找不到高良姜,一般生姜管用但味道会不同,用少辣椒或去籽调香料水平,奶精版最后加2-3汤匙椰奶,边上茉莉饭吃一顿。
🔄 Substitutions
鸡肉或豆腐可以代替虾,高良姜的普通姜替代品一捏,如果找不到卡菲尔酸橙叶,用酸橙皮代替(1汤匙),酱油或塔玛里可以代替鱼露素食版,任何蘑菇的工作 - 香菇,牡蛎,纽扣,添加草蘑菇,口感正宗。
📦 Storage
Tom Yum汤最好新鲜食用,以获得最佳风味,在冰箱中的密闭容器中保存长达2天-虾可能会变得略带橡胶状,轻轻再加热而不沸腾,在上重新加热的汤之前加入一挤新鲜的酸橙汁,如果需要,可以在储存前过滤掉芳香成分(柠檬草,高良姜,酸橙叶)。
