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冬陰功湯(泰式酸辣蝦湯)

冬陰功湯,是泰國菜裡的最經典必吃的一道料理。它以其獨特的酸辣味以及香料味而聞名,十分美味可口。
冬陰功湯有很高的營養價值,其含有豐富的蛋白質、維生素A和錳,也是酸、銅和硒的良好來源,對身體非常有助益。
在寒冷的下雨天享受它,照亮您的一整天!

食材:

10隻 蝦子
6根 新鮮辣椒
6片 泰式檸檬葉
2根 香茅
6個 草菇
少許雞胸肉片
3片南薑

調味醬:

2大匙 Tom Yum醬
3又1/2匙 萊姆汁
3大匙 魚露
2大匙 奶水(淡奶)

作法:

  1. 將蝦子剝殼後,蝦仁與蝦頭分開裝盤。
  2. 取三杯量的冷水煮沸,並放入蝦頭。
  3. 待蝦頭變紅色,湯成淺橘紅色便把蝦頭撈起,留下高湯。
  4. 將香茅切片,與泰式檸檬葉、南薑、辣椒、草菇,以及Tom Yum醬一同加入高湯中,煮至有香氣即可。
  5. 加入蝦仁、雞胸肉。 (放入後不要急著攪拌,馬上攪拌會造成蝦子腥味跑進湯裡,稍等蝦子變色50%再開始翻動,等蝦子全變色即可馬上關火。)
  6. 依照個人口味加入魚露以及萊姆汁調味。
  7. 最後煮好的冬陰功湯倒入Swanz的陶瓷食物保溫罐中。趁熱與米飯一同食用。

注意事項

冬陰功湯是油性的,容易於卡垢於不銹鋼或塑膠容器上。 建議使用陶瓷器皿來盛裝,以便輕鬆清潔

陶瓷食物保溫罐乃Swanz系列產品之一