泰式酸辣蝦湯 Tom Yum Koong (Thai Hot & Sour Soup)

材料 Ingredients

A 部份 Part A 水 Water 3 杯 cup 香茅 Lemongrass 1/2 根 stalk 泰國檸檬葉(或月桂葉) Kaffir leaf (or Bay leaf) 3 片 ea 泰國薑 (或薑) Galanga (or Ginger) 3 片 slice 辣椒 Chili pepper 3 條 ea.

B 部份 Part B

去殼蝦 Shelled shrimp	1/4	磅 lb (110g)
洋菇 Button mushroom	5	朵 ea
罐頭草菇 Canned straw mushroom	8	朵 ea
番茄 Tomato	1	個 ea

C 部份 Part C

魚露 Fish Sauce	3	大匙 Tbs
椰糖 Palm sugar	2	小匙 tsp
萊姆汁 Lime juice	2	大匙 Tbs
辣椒醬 (可免) Chili pepper paste (optional)	1/2	小匙 tsp

D 部份 Part D

香菜 Cilantro

少許

few

做法

1.	A部份材料中的香茅和辣椒各切成2cm小段。將A部份所有材料放進湯鍋裡煮滾後開最小火繼續煮。
2.	將蝦用水沖洗後抽掉砂腸﹐確定所有的黏液都沖洗掉。用紙巾將蝦擦得非常乾這樣炒的蝦才會脆。番茄去籽後切成8塊。洋菇每個切成4塊。草菇如果比較大﹐則對切成兩半。
3.	將C部份材料放進鍋裡調味。
4.	開大火。放進B部份材料﹐蝦最後放。煮到蝦熟透即可。最後撒上一些香菜。

PROCEDURE

1.	Cut the lemongrass and red chili pepper listed in part A into 1” segments. Place all the ingredients listed in part A into a soup pot and bring the mixture to a boil. Turn to low heat and continue cooking.
2.	Wash and devien the shrimps. Make sure that all the mucus in the shrimp is gone. Thoroughly dry them with paper towels. Seed the tomato and cut it into 8 pieces. Cut each button mushroom in fourths. Cut the straw mushrooms that are large in half.
3.	Place the ingredients in part C into the soup for seasoning.
4.	Turn the heat to high. Add the ingredients in Part B, with the tomatoes & mushrooms first and shrimps last. Continue cooking until the shrimp is done. Sprinkle cilantro on top of the soup.

最後更新 (Last Update): 08/03/2013©
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.