- 浸泡香浓汤
在大锅中将高汤煮沸。加入拍碎的香茅、切片的南姜和撕碎的青柠叶。小火慢炖5-7分钟。这些食材不可食用，而是用来给汤汁注入浓郁的柑橘和泥土气息。正是这种"浸泡"赋予了冬阴功汤标志性的、令人心旷神怡的香气。.
- 加入蛋白质并加热
将蘑菇和辣椒碎放入锅中，小火煮2分钟，然后加入虾仁。将虾仁煮至变粉红色并略微卷曲即可，通常需要2-3分钟。虾仁煮过头会变得像橡皮一样，所以要密切注意。辣椒的用量可以根据个人口味调整。.
- 平衡口味
加入青柠汁和鱼露前请先关火。汤沸腾时加入青柠汁容易发苦。充分搅拌后尝味；汤入口应酸爽，随后咸鲜浓郁，最后以一丝辛辣回味。撒上新鲜香菜，盛入传统的泰式碗中即可享用。.
- 卡路里：150 千卡%7%
- 蛋白质：18 g%36%
- 碳水化合物：8 g%3%
- 糖：3 g%3%
- 盐：2.5 g%42%
- 活力：627 千焦%7%
- 胖的：4 g%6%
Tom Yum Goong is the quintessential dish of Thailand, encapsulating the “four pillars” of Thai flavor: spicy, sour, salty, and sweet. The name “Tom” refers to the boiling process, while “Yum” refers to a spicy and sour salad. This soup is famous for its medicinal qualities, featuring immune-boosting ingredients like lemongrass, galangal, and kaffir lime leaves. Culturally, it is served as a communal dish, often at the center of the table. The clear version (Nam Sai) is refreshing and sharp, while the creamy version (Nam Khon) uses a touch of evaporated milk or coconut cream for a richer finish.
