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泰式冬陰功湯是泰國的國湯，世界十大湯之一味道酸辣，“冬陰”是酸辣的意思，“功”是蝦的意思。其實冬陰功湯的做法并不難，是由鮮蝦、雞湯、香茅、南姜、檸檬葉、干蔥、泰椒、泰國香菜、蘑菇等原料制作而成。

東南亞菜：Thai-Tom yum soup泰式冬蔭公湯

Ingredients材料

1 litre/2 pints chicken stock
300ml/11fl oz water
6 sticks lemongrass, lightly crushed
4 fresh coriander roots, crushed
110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
8 tomatoes, cut into quarters, seeds removed
6 kaffir lime leaves
1-2 limes, juice only
75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
3 red chillies, thinly sliced
75ml/3fl oz fish sauce (nam pla), or to taste
75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
12 raw tiger prawns, shelled, gutted and split in half
2 boneless skinless chicken breasts, cut into chunks

1升雞湯
300毫升的水
6根檸檬草,輕輕壓碎
4小把新鮮香菜根,粉碎
110 g 新鮮楠姜、去皮和切片(大型超市有售)
8個西紅柿,切成四等份,去除里面的籽
6片檸檬葉
1 - 2個青檸汁汁
75毫升羅望子水(羅望子大型超市有售。把羅望子浸泡在熱水里，用過濾紙過濾出羅望子水。)
3個紅辣椒,切成薄片
75毫升魚露,調味用
75 g 棕櫚糖,不可用紅糖代替
12個虎蝦,去殼,一切為二
2片去骨去皮的雞胸肉,切成塊

To serve裝飾
1 small bunch fresh coriander, leaves
1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)
lime wedges

1小束新鮮的香菜,葉子
1小束新鮮泰國羅勒葉子
青檸角

Method制作方法

1. Place the stock and water into a large pan over a high heat and bring to the boil.
2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

1。把雞湯和水放入鍋內,燒開。
2。添加檸檬草、香菜根、高良姜、西紅柿、檸檬葉、酸橙汁、羅望子水和紅辣椒。直到煮沸,然后開小火,再慢火煮15 - 20分鐘。
3。再加入盡可能多的魚露和棕櫚糖保持咸，酸，辣，甜的味道,然后從爐子上移除。
4。將調好為的高湯取出220毫升到另一個煮鍋內,燒開。加入雞肉煮1 - 2分鐘,然后加入蝦,再煮1 - 2分鐘,或直到完全煮透。
5。組合,把煮好的高湯倒進兩個碗內。飾以泰國羅勒，香菜和青檸角。