南洋風味--海鮮冬陰湯/Tomyum Thale

 

 

我一直很想做一次傳統的東炎湯(冬蔭湯)。今年種了香茅，還從朋友處得了一棵瘋柑樹，終於等到兩棵植物都可以收成了，買齊了材料。

 

今天一早起來就是陰陰沉沉的雨天。冒著雨出去割下兩根香茅，剪下幾片瘋柑葉。

 

回家做一碗香辣清爽的海鮮東炎湯，喝下去暖暖的，很舒服喔！

 

I planted lemongrass and kaffir lime tree this year and have been waiting for it to be ready for a good pot of homemade tom yum soup. Thanks to a good amount of rain and sunshine lately, my kaffir lime tree is thriving well.

I woke up to pouring rain today and immediately decided it's time for a good hot bowl of tom yum soup, I ran to my garden, cut two stalks of lemongrass in the rain and quickly snipped a few Kaffir lime leaves. 

Off  I go to work on my seafood tom yum soup !

 

材料：

6-8隻 中蝦 （去殼，去腸泥）

1 隻 中型魷魚 （去膜，切花）

5-6 朵新鮮蘑菇/香菇/金針菇

2根 香茅 （去老皮，隻用底部4-5寸，切段拍扁）

6-8片 瘋柑葉 (Kaffir Lime Leaves)

1/2 寸蘭薑 （Galangal）切片

1 隻中型番茄 （切塊）

5-6 隻泰國小辣椒 切段（不嗜辣可以減半）

1 片 酸片 （Garcinia Atroviridis/Asam Keping） Optional

1 tbsp 切碎的香菜葉

 

調味：

1 tbsp 魚露 （Fish Sauce）

1 隻青檸 （擠出汁液）

1 tsp 泰國辣椒油 （Thai Roasted Chilli Oil）Optional

少許鹽

3杯水/高湯

 

Ingredients：
6-8 Medium size shrimp （shelled，veined）
1 Medium size cuttlefish （Skinned，Pineapple cut）
5-6 Fresh mushrooms, any type ( Thick Slice)
2 stalks of lemongrass（remove old skin，use only bottom 4-5 inches, cut into half in length, and smashed it with butcher knife to release the fragrance）
6-8 Kaffir Lime leaves (Remove Midrib, and lightly crush a little)
1/2 inche galangal (Slice)
1 Medium size ripped tomato (Cubed)
5-6 Thai Chilli (cut into 1 cm in length)
1 Garcinia Atroviridis/Asam Keping Optional
1 tbsp Chopped Coriander leaves/Cilantro

Seasoning：
1 tbsp Fish Sauce
1 Lime (Juiced)
1 tsp Thai Rosated Chilli Oil Optional
Salt to taste
3 Cup water/Stock

 

 

1. 把材料準備好，蝦去殼去腸泥，把殼留著備用。魷魚去膜，切花。瘋柑葉去中間的杆，稍微揉出香味。香茅切段拍扁。蘭薑切片，青檸擠出青檸汁。番茄切塊，菇類切塊，香菜切好備用。
 

2. 鍋裏倒入3杯水/高湯，加入蝦殼煮大約10分鍾。把蝦殼取出，加入香茅，酸片，蘭薑片，瘋柑葉和辣椒加蓋煮10分鍾，至所有香料的香味溢出。

 

3. 你可以把香草取出丟棄。把湯再煮滾，加入番茄，香菇，蝦和魷魚，加入魚露和鹽調味，熄火之後加入青檸汁，和幾滴辣椒油。試試味道，不夠酸可以再加點青檸汁。不夠鹹可以加鹽或者魚露。

 

1. Prepare all ingredients listed accordingly. Cubed tomato, slice mushroom and chopped Cilantro.

2. In a cooking pot, add 3 cups of water/stock, bring to boil, add shrimp shells and heads and cook for 10 minutes, remove the shells and heads. Add brushed lemongrass, galangal, Asam Keping, Kaffir lime leaves and chilli, cover with lid and cook on medium heat for another 10 minutes.

3. Remove the herbs and shrimp shells, bring the soup to boil again, add tomato pieces, mushroom, shrimp and cuttlefish, season with fish sauce, salt and lime juice, taste it and adjust sourness and saltiness if required.

                                                                     酸辣鮮香的東炎湯！

Its mouth smacking and refreshing!

 

 

 

 

歡迎來到我的英文博客玩--

http://www.echoskitchen.com/2011/08/seafood-tomyum-tomyum-talay.html