1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗冬蔭功：香茅鮮蝦湯rich600338<blockquote class="wp-embedded-content" data-secret="Kj5Q2JoDDA"><a href="https://marcwiner.com/zh-hant/dong-yin-gong/">正宗冬蔭功：香茅鮮蝦湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/dong-yin-gong/embed/#?secret=Kj5Q2JoDDA" width="600" height="338" title="正宗冬蔭功：香茅鮮蝦湯 — Marc Winer" data-secret="Kj5Q2JoDDA" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/01/tom-yum-kung-en-tete-750x1000.jpg600800Tom Yum 湯以鮮明而獨特的風味聞名，將辛香與酸香大膽交織。這道經典湯品之所以如此迷人，來自精心搭配的芳香香草，尤其是香茅、南薑與卡菲爾萊姆葉，賦予它層次分明、難以取代的風味。https://marcwiner.com/zh-hant/dong-yin-gong/zh-hant正宗冬蔭功——香茅鮮蝦湯泰式主菜湯與高湯1015252人份10 鮮蝦 (生鮮)100 克 菇類 (可用任何亞洲菇類)20 克 香茅 (只取莖部，切片)28 克 紅蔥頭 (切片)3 葉 卡菲爾萊姆葉20 克 南薑 (切片)2 湯匙 泰式辣椒醬3 湯匙 魚露1 茶匙 鹽1 湯匙 棕櫚糖2 湯匙 青檸汁90 毫升 奶粉 (請用量杯量取)350 毫升 水青蔥 (切片，依喜好添加)香菜 (切碎，依喜好添加)長芫荽 (切碎，可省略)6https://marcwiner.com/wp-content/uploads/2024/01/tom-yum-kung-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400