泰式冬蔭功 自製冬蔭功醬 Thai Tom Yum Soup Recipe

以鮮蝦和很多香料來熬煮的泰國酸辣湯「冬蔭功」也是肥丁的大愛，可惜肥丁是辣不得，大部份餐館的冬蔭功「辣到跳舞」，然後眼巴巴看著別人吃飽，自己就要「擺架回宮」了。所以我用自己的做的冬蔭功醬，終於可以放肆吃到飽。

材料

• 虎蝦 Tiger Pawn  20 只
• 大草菇 Straw Mushroom  8 ~ 10 顆
• 聖女番茄 Cherry Tomato 12 顆
• 秋葵 Okra 8 根
• 泰國迷你茄子 Mini Eggplant 20 顆
• 椰漿 Coconut Cream  200 ml
• 椰子水或清水 Coconut Juice or Water  1000 ml

香料

• 香茅 Lemongrass  6 棵
• 薄切南薑 Galangal 6 片
• 檸檬葉 Lime Leave    6 片
• 朝天椒 Heaven Chile  1 顆 （不吃辣可用紅色甜椒代替）

調味料

• 自製冬蔭功醬 Homemade Tom Yum Paste  120 ml
• 魚露 Fish Sauce  1 大匙 + 1 小匙
• Demerara 原蔗糖 Demerara Raw Cane Sugar   1 大匙
• 泰國青檸檬汁 Lime Juice 6 大匙

做法

1. 香茅用刀拍扁，斜切成小段。南薑刮去外面棕色的皮，切成薄片。紅蔥頭切去根部，去皮，切成薄片後再切末

2. 虎蝦剪去眼頭頂的銳刺，剪去長觸鬚，去頭，保留蝦頭。剪刀沿蝦腳剪開，在蝦尾兩側各剪一刀，取走蝦殻。沿蝦背切一刀，掀開，用刀挑出灰黑色／棕色的腸泥。沿銳刺的方向剪開蝦頭，用湯勺刮出蝦膏。如看到黑色的部份是蝦的胃囊，要取出不進食

3. 鮮蝦加入岩鹽、白胡椒粉和原蔗糖，拌勻，醃 10 分鐘

4. 鍋中放少許油，中火加熱至看到油紋，加入紅蔥頭末炒香，加入蝦膏翻炒一下，加入蝦頭和蝦殻，炒至蝦殻變成紅色，加入1 公升清水，在鍋在一側加入香茅和南薑，加蓋煮沸後，鍋子噴出蒸氣，調下小火，熬煮約 30 分鐘

5. 切蔬菜。草菇切開 4 份，備用。櫻桃番茄洗淨，切半。泰國小茄子去綠色的蒂部，切半，泡水備用。秋葵去蒂，切丁。檸檬葉用手輕輕抹葉的表面，撕成碎片

6. 蝦湯煮好，撈起蝦頭和蝦殻，加入冬蔭功醬，把醬料放在網勺上，浸入湯中，慢慢用湯匙輕撥，使醬料溶於水中不結塊

7. 加入聖女番茄、泰國茄子、草菇、辣椒、虎蝦，加蓋煮至沸騰

8. 加入虎蝦、原蔗糖、魚露、檸檬汁及椰漿，中火煮至沸騰

9. 最後加入秋葵和檸檬葉，中火加熱至沸騰，加蓋，熄火燜 10 分鐘，即可享用

自製冬蔭功醬

Thai hot and sour soup with fresh prawns and lots of herbs, Tom Yum Goong, is also one of Fat Ding’s favourites. Unfortunately, Fat Ding can’t handle spicy food, and most restaurants’ Tom Yum Goong is “so spicy it makes you dance”, leaving her just watching others eat their fill while she has to “pack up and go home” herself. So I use my own homemade Tom Yum Goong paste, and can finally eat to my heart’s content.

材料

• 虎蝦 Tiger Pawn  20 只
• 大草菇 Straw Mushroom  8 ~ 10 顆
• 聖女番茄 Cherry Tomato 12 顆
• 秋葵 Okra 8 根
• 泰國迷你茄子 Mini Eggplant 20 顆
• 椰漿 Coconut Cream  200 ml
• 椰子水或清水 Coconut Juice or Water  1000 ml

Spice

• 香茅 Lemongrass  6 棵
• 薄切南薑 Galangal 6 片
• 檸檬葉 Lime Leave    6 片
• 朝天椒 Heaven Chile  1 顆 （不吃辣可用紅色甜椒代替）

Seasonings

• 自製冬蔭功醬 Homemade Tom Yum Paste  120 ml
• 魚露 Fish Sauce  1 大匙 + 1 小匙
• Demerara 原蔗糖 Demerara Raw Cane Sugar   1 大匙
• 泰國青檸檬汁 Lime Juice 6 大匙

Instructions

1. Lightly smash the lemongrass with a knife, then cut it diagonally into small sections. Peel off the outer green skin of the galangal and slice it thinly. Cut off the root of the shallot, peel it, then slice it thinly and finally chop it.

2. Trim off the sharp spines on the prawn’s eye area, cut off the long feelers, remove the rostrum while keeping the head. Use kitchen shears to cut along the legs to open the shell, then make one cut on each side of the tail and remove the shell. Make a cut along the back of the prawn, open it up, and use the tip of the knife to pull out the grey-black/olive intestinal vein. Cut open the head in the same direction as the spines, and use a spoon to scrape out the prawn roe. If you see any black part, that is the prawn’s stomach sac and should be removed and not eaten.

3. Add the fresh shrimp, rock salt, white pepper and brown sugar, toss well, and marinate for 10 minutes.

4. Add a little oil to the pot and heat over medium heat until you see ripples in the oil. Add the chopped shallots and stir‑fry until fragrant, then add the shrimp paste and stir‑fry briefly. Add the shrimp heads and shells and fry until the shells turn red, then pour in 1 cup of water. Add the pandan leaves and lemongrass to one side of the pot, cover and bring to a boil. When steam starts to shoot out from the lid, turn the heat down low and simmer for about 30 minutes.

5. Prepare the vegetables. Cut the shimeji mushrooms into 4 portions and set aside. Rinse the cherry tomatoes and cut them in half. Remove the green stem ends of the Thai eggplants, cut them in half, and soak in water until needed. Remove the stems of the okra and slice. Gently rub the surface of the kaffir lime leaves with your fingers, then tear into small pieces.

6. When the shrimp broth is ready, remove the shrimp heads and shells, then add the winter bamboo shoot sauce. Put the sauce in a strainer and dip it into the broth, gently stirring with a ladle so the seasonings dissolve into the liquid without clumping.

7. Add the okra, Thai eggplants, mushrooms, chilies, and prawns, cover with a lid and bring to a boil.

8. Add the tiger prawns, rock sugar, fish sauce, lemon juice, and pomelo peel, then cook over medium heat until it comes to a boil.

9. Finally, add the basil and lemon leaves, heat over medium heat until it comes to a boil, cover with a lid, turn off the heat and let it sit for 10 minutes before serving.