Tom Yum Soup 冬阴功汤 [Eng-Chi Version]

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Tom Yum or Tom Yam is a spicy clear soup typical in Laos and Thailand. Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process (soup, in this case). "Yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. Nowadays, tom yum is widely served in neighbouring countries such as Malaysia, Singapore and Indonesia, and has been popularised around the world.


Water 清水 450 ml. /15 oz.
Mushrooms 鲜草菇 80 g. /3 oz.
Lemon grass 香茅 1 stick (cut in small pieces and mashed 切碎压泥)
Galangals 良姜 5 slices
Kaffir lime leaves 青柠檬叶 5
Coconut cream 椰浆 50 ml. /2 oz.
Fresh prawns 鲜虾 80 g. /3 oz.
Tom Yum paste 冬阴功酱 1 sachet (about 40 g. /2.8 oz.)
Shallots 青葱 2 (sliced 切段)
Fish sauce 鱼露 1/2 tbsp.
Red chilies 红椒 Moderate 适量
Coriander leaves 香菜叶 Moderate 适量
Sugar 砂糖 1/4 tbsp.
Lime 青柠 3 slices

Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法  

  1. Prepare all the ingredients.

    Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法 步骤1
  2. Bring water, mushrooms, galangal, lemon grass, kaffir lime leaves and shallots to a boil. Simmer for 5 minutes.

    Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法 步骤2
  3. Add coconut cream and 1 sachet of Tom Yum paste, stir gently.

    Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法 步骤3
  4. Add prawns and simmer for about 30 seconds or until cooked. Turn off the heat.

  5. Seasoning with sugar, fish sauce, lime slices and red chilies. Garnish with coriander leaves. Serve hot.

    Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法 步骤5


1. For better taste, use chicken broth instead of water.
2. You can use your choice of meat instead of prawns.

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