Tom Yam Kung 冬陰公

冬陰公湯是一種源自泰國的酸辣湯，通常與蝦一起烹製。泰文"蝦"是“Kung”，所以這種非常流行的湯被稱為 “冬陰公”。

我的冬陰公版本有點不同。我添加了椰奶，白酒和牛油，使口感更豐富，但不像真正的版本那樣辛辣。

份量：2-4人
時間：45分鐘

材料：

蒜頭 x 6粒（切碎）
紅蔥頭 x 3粒（切片）
虎蝦 x 8隻 （用橄欖油，少許檸檬汁，蒔蘿，鹽和黑胡椒醃製）
蜆 x 20粒（清洗）
蘑菇 x 8隻（切粒）
車厘茄 x 8粒（開二或四）
紅蘿蔔 x 1條（四粒）
泰國茄子 x 4隻（開四）
香茅 x 1條（切成1"長，然後開半）
青檸葉 × 10片
冬陰公醬 x 1包
椰奶 x 1盒
魚露 x 2湯匙
白酒x 3湯匙
溫水 x 2杯
無鹽牛油 ×20克
海鹽 x 少許
黑胡椒 x 少許
青檸汁 x 1隻
芫茜 x 2束（切碎）
泰國辣椒 x 3條（切碎，可加減）

做法：

1. 將蒜，紅蔥頭，香茅和青檸葉在炒至金黃。加入虎蝦和蜆，炒至半熟。
2. 加入蘑菇，紅蘿蔔，泰國茄子和車厘茄繼續炒香。
3. 加入冬陰公醬，椰奶，魚露，白酒，溫水和無鹽牛油。慢火煮。
4. 試味。如果需要添加一些海鹽。
5. 加入黑胡椒，青檸汁，芫茜和一些辣椒。
6. 讓它慢火煮半個小時。

Tom Yam is a type of hot and sour soup originated from Thailand, usually cooked with prawns. Prawns in Thai is "Kung" so that's why this popular soup is called "Tom Yam Kung".

My version of Tom Yam Kung is a little bit different. I've added in coconut milk, white wine and butter to make the taste even richer but not as spicy as the authentic version.

Portion: 2-4pax
Time: 45mins

Ingredients:

Garlics x 6pcs (finely chopped)
Shallots x 3pcs (sliced)
Tiger prawns x 8pcs (properly washed and cut away the legs)
Clams x 20pcs (properly washed)
White mushrooms x 8pcs (diced)
Cherry tomatoes x 8pcs (cut into 4)
Carrots x 1pcs (small dices)
Thai aubergine x 4pcs (cut into 4)
Lemon grass x 1pc (cut into 1" long, then cut half)
Lime leaves x 10pcs
Tom Yam paste x 1pack
Coconut milk x 1pack
Fish sauce x 2tbsp
White wine x 3tbsp
Warm water x 2cups
Unsalted butter x 20g
Sea salt x 1pinch
Black pepper x 1pinch
Lime juice x 1pc
Coriander x 2stalks (finely chopped)
Thai chilli x 3pcs (chopped) (Add according to your liking)

Directions:

1. Fry the garlic, shallots, lemon grass and lime leaves over high heat. Add in tiger prawns and clams and fly until half cooked.
2. Add in white mushrooms, carrots, Thai aubergine and cherry tomatoes. Keep on frying.
3. Add in the Tom Yam paste, coconut milk, fish sauce, white wine, warm water and unsalted butter. Let it simmer.
4. Taste. Add some sea salt if needed.
5. Add in black pepper, lime juice, coriander and some chilli.
6. Let it simmer for half an hour.