冬阴海鲜汤 Tom Yum Seafood Soup

Tom Yum 应该是大多数人去泰式料理餐厅都必点的菜肴。凭着酸辣香甜，非常开胃的角色征服了喜欢泰国餐的所有人，或者说，让还没爱上泰国餐的人一口沦陷。无疑是泰式料理里非常经典且远近驰名的一道菜。

为什么你会喜欢这道冬阴海鲜汤？

一般上市售的现成Tom Yum paste 煮出来的Tom Yum 虽然也不难吃，但若是真要煮出泰式餐厅的味道，就必须要以Nam Prik Pao 和三大香料——香茅，南姜，青柠叶煮出汤底。这汤底基本上就承载了Tom Yum 该有的灵魂， 再加上新鲜的青柠汁和海鲜——酸、辣、鲜、甜不就凑齐了么！而且今天我们做的是Tom Yum Nam Khon, 是汤汁较浓郁的版本，味道会更有层次，不管是搭配面条或是米饭都非常好吃！

所需要的食材

冬阴海鲜汤 :

• 虾汤
• 4-5 香茅 尾段
• 70-80g 南姜
• 10 青柠叶
• 2 tbsp 泰式辣酱（Nam Prik Pao）
• 3 tsp 糖
• 2 tsp 鱼露
• ¼ tsp 盐
• ½ tsp 味精
• 4-5 tbsp 淡奶
• 2颗 青柠汁
• 1颗 番茄
• ½颗 红洋葱
• 2条 小辣椒

虾汤 :

• 1-2tbsp 食用油
• 虾头虾壳
• 水
• 香茅中段

配料：

• 8-10 只 虾子
• 6-8条 鱿鱼
• 适量包菜
• 适量菌菇类（草菇，平菇，鲜香菇）
• 适量芹菜段，可选

备料重点

泰式辣酱(nam prik pao)——

泰式辣酱可以购买市售的，或者参考我上一片文章，关于泰式辣酱的制作方式。

Tom Yum 有好几种，主要的两大类型有清汤和红汤，红汤又分为浓郁和经典类型，而我们今天做的就是浓郁的红汤款。而红汤和清汤最大的区别正是有没有加泰式辣酱，其它汤底的基础食材几乎都是一样的哦~

在传统做法里，冬阴红汤是没有Tom yum paste 的存在的，只是现煮香料再加入泰式辣酱，而tom yum paste 只是后来为了给消费者带来便利而产的酱料，所以味道始终不如新鲜食材现煮的。

所以在尝试了这个食谱以后，如果你喜欢，也可以试试去掉泰式辣酱，做清汤类型的，虽然看起来会很清淡，但酸甜辣口的味道，还是一样很刺激味蕾的呢！

南姜

之前上传了影片之后有不少人问我可否用普通姜来代替南姜，很遗憾，答案是不可以哦~XD

虽然姜和南姜同样来自于姜科，但却是不同属，风味上的区别也相当大。姜偏辛辣，味道强烈，而且吃了会感觉温热，而南姜却是有种柑橘、松木类型的清香。几乎在任何一道菜里，南姜扮演的角色都是增香，提升菜肴的层次感，从来不会掩盖其它食材的味道，也不会凸显自己，如果你对他不熟悉，甚至可能吃不出它的存在；反之姜就不同了，简单来说他比南姜呛辣多了，千万别用姜来代替南姜哦~

~ 视频教程 ~

料理步骤

1. 首先，煮虾汤，锅子里放1-2汤匙的食用油，烧至5成热，把虾壳和虾头放进去炒拌，炒到虾壳变色
2. 虾头含有虾膏的话，用铲子压一压，压出虾膏，加水没过，放入香茅（中间那段）
3. 中小火熬煮10分钟左右，把虾壳和香茅过滤出来，放入压扁的尾段香茅，南姜和捏过的青柠叶（保留3片）
4. 保持中火煮6-8分钟，然后可以选择保留或是去掉一些香料
5. 接着放入调味料，淡奶，番茄，洋葱，小辣椒和其它所有选用的蔬菜，煮1-2分钟至稍微变软
6. 接着放入海鲜，和提前保留的青柠叶
7. 海鲜熟了之后，熄火，在不沸腾的状态下挤入青柠汁
8. 这就好了哦！开吃！

阿琴小贴士

• 最后起锅前才加青柠汁是为了最大保留青柠的鲜酸味，而且由于加了淡奶，如果在汤汁还是沸腾的状态下就加入青柠汁会很大机率让淡奶油水分离哦~
• 把料吃完了可千万别浪费剩下的汤汁呢！还可以搭配已经泡透或是煮熟了的面条来收尾，真的绝了~~光想都不由自主流口水了！

Print Recipe

Tom Yum is undoubtedly one of the must‑order dishes at most Thai restaurants. With its vibrant balance of sour, spicy, and subtly sweet flavors, it wins over everyone who loves Thai cuisine—or even those unfamiliar with Thai flavors, finding themselves hooked from the very first sip. Without question, it stands as one of the most classic and world‑renowned dishes in Thai cooking.

Why would you love my Tom Yum recipe？

The ready‑made Tom Yum pastes you find on the market can make a decent soup, but if you want that true Thai restaurant taste, the broth must be built with Nam Prik Pao and the three essential herbs—lemongrass, galangal, and kaffir lime leaves. This base carries the very soul of Tom Yum. Add fresh lime juice and seafood, and you’ve got the perfect harmony of sour, spicy, savory, and sweet! Today we’re making Tom Yum Nam Khon, the richer, creamier version. Its layered flavors pair beautifully with noodles or rice, making it irresistibly delicious.

All you need

Tom yum goong soup:

• Prawn stock
• 4-5 Lemon grass, end part of the stalks
• 70-80g Galangal
• 10pcs Lime leaves
• 2 tbsp Nam Prik Pao (Thai chili paste)
• 3 tsp Sugar
• 2 tsp Fish sauce
• ¼ tsp Salt
• ½ tsp Ajinomoto
• 4-5 tbsp Evaporated milk
• 2nos Lime Juice
• 1 Tomato
• ½ pcs Red Onion
• 2pcs Chili padi

Prawn stock:

• 1-2tbsp Cooking Oil
• Prawns Head & Shells
• Water
• Lemon grass, middle part of the stalks

Toppings：

• 8-10 pcs Prawns
• 6-8 pcs Squids
• Cabbage
• Mushrooms (oyster, button, eryngii, fresh shiitake）
• Chinese celery, optional

Ingredients Notes

Thai chili paste (nam prik pao)——

Thai chili paste can be bought ready‑made, or you can refer to my previous article on how to make it yourself.

Tom Yum comes in several styles, but the two main types are clear broth and red broth. The red broth itself has two variations—classic and rich—and today we’re making the richer version. The biggest difference between red and clear broth lies in whether Thai chili paste is added; the other base ingredients are almost identical.

Traditionally, Tom Yum Nam Khon (red broth) doesn’t use Tom Yum paste at all. Instead, fresh aromatic ingredients are simmered and then enriched with Thai chili paste. Tom Yum paste was introduced later as a convenience product, but its flavor can never beat the depth of freshly simmered Tom Yum that’s made with fresh ingredients.

After trying this recipe, if you’d like, you can skip the chili paste and make the clear broth version instead. Though it looks lighter, the sour‑spicy‑sweet balance still delivers a punch that excites the taste buds just the same!

Galangal

After I uploaded the video, quite a few people asked if regular ginger could be used instead of galangal. Unfortunately, the answer is no~ XD

Although ginger and galangal both belong to the Zingiberaceae family, they’re from different genera and their flavors are worlds apart. Ginger is sharp, spicy, and warming, while galangal carries a citrusy, pine‑like fragrance. In almost any dish, galangal’s role is to enhance aroma and add depth without overpowering other ingredients—you might not even notice it if you’re unfamiliar with galangal. Ginger, on the other hand, is much more pungent and assertive. In short: ginger is far too fiery to replace galangal, so please don’t swap one for the other!

~ Video Tutorial ~

Steps of making

1. First, make the shrimp stock. Heat 1–2 tablespoons of cooking oil in a pot until moderately hot, then add the shrimp shells and heads. Stir‑fry until the shells change color.
2. If the shrimp heads contain roe, press them with a spatula to release it. Add enough water to cover, then drop in the middle stalk of lemongrass.
3. Simmer over medium‑low heat for about 10 minutes. Strain out the shells and lemongrass, then add the crushed lemongrass stalk ends, galangal slices, and bruised kaffir lime leaves (reserve 3 leaves for later).
4. Keep simmering over medium heat for 6–8 minutes, then you can decide whether to keep or remove some of the aromatics.
5. Next, add all the seasonings, evaporated milk, tomatoes, onions, chilies, and any other vegetables of choice. Cook for 1–2 minutes until veges are slightly softened.
6. Add the seafood along with the reserved lime leaves.
7. Once the seafood is cooked, turn off the heat and squeeze in fresh lime juice while the soup is hot but not boiling anymore.
8. And that’s it—ready to serve! Dig in!

Cheen’s little tips

• The lime juice is only added at the very end to preserve its fresh, tangy brightness. Plus, since evaporated milk is used in the soup, adding in lime juice while the soup is still boiling could easily cause the milk to split.
• And don’t you dare waste the leftover broth after finishing the ingredients! It’s perfect for adding in cooked noodles to wrap things up—absolutely divine. Just thinking about it makes me mouth watering!

Full Printable Recipe

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