海鮮冬蔭功 材料英文版

Tom Yam Kung w/Prawn Soup


Indgredients : 80g Prawns (peeled)
(1 portion) 20g Straw mushrooms
30g Tomato (chopped)
1 tsp lemongrass (chopped)
1/2 tsp galangal (sliced)
1 tsp young red chilli (chopped)
2 tsp Tom Yum paste
1 tsp chilli paste
300 ml chicken stock
A few lime leaves

Method : (1) Saute chilli paste and Tom Yum paste with oil. Add
chicken stock & briing it to the boil.
(2) Add all ingredients, except prawns & tomatoes and
simmer for 10 mins.
(3) Add prawns and tomatoes. Simmer until prawns are
fully cooked, about 30 seconds. Serve.

Tips : (1) Cooking the soup with the prawns unpeeled will add
much flavour to it.


材 料 : 80 克鮮蝦(去殼)
(1人用) 20 克草菇
30 克番茄(切件)
1 茶匙香茅(切碎)
1/2 茶匙南薑(切薄片)
1 茶匙紅辣椒仔(切粒)
2 茶匙冬蔭膏
1 茶匙辣椒膏
300 毫升雞湯
1 湯匙油
泰國青檸葉數片

做 法 : (1) 起油鑊，爆香冬蔭膏及辣椒膏，然後加入雞湯
煮滾。
(2) 把草菇、香茅、青檸葉、辣椒及南薑一同加入
湯中，煮約十分鐘。
(3) 放入蝦及番茄滾至蝦肉熟透便可。

備 註 : (1) 若想湯的蝦味更濃，可連蝦頭、蝦殼一併煮，
吃時才去殼。