1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Tom Saap：伊善風味酸辣湯rich600338<blockquote class="wp-embedded-content" data-secret="t3duA7NveP"><a href="https://marcwiner.com/zh-hant/tom-saap/">正宗 Tom Saap：伊善風味酸辣湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/tom-saap/embed/#?secret=t3duA7NveP" width="600" height="338" title="正宗 Tom Saap：伊善風味酸辣湯 — Marc Winer" data-secret="t3duA7NveP" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/10/Tom-Saap-en-tete-750x563.jpg600450一款香氣馥郁、辛香奔放的泰式 Tom Saap，以慢燉豬骨高湯揉合烘香香草醬、青檸與辣椒碎。https://marcwiner.com/zh-hant/tom-saap/zh-hant正宗 Tom Saap－伊善風味酸辣湯泰式主菜湯與高湯2070904500 克 豬軟骨塊 (排骨尖，或可改用豬肋排，選帶有軟骨與小骨的小塊部位即可)3 公升 水1 大匙 老南薑 (切末，乾炒過)2 大匙 香茅 (切末，乾炒過)4 紅蔥頭 (切片，乾炒過)2 片 卡菲爾萊姆葉 (切細絲，乾炒過)3 根 香菜根 (切碎；也可用去葉的香菜梗代替，乾炒過)2 瓣 醋漬大蒜 (稍微拍裂，可省略)1 茶匙 冰糖2 茶匙 鹽6 大匙 魚露4 大匙 雞胸肉 (剁成肉末（不是切片）)4 大匙 萊姆汁 (現榨)1 大匙 辣椒碎 (烤香)2 大匙 烤香米粉 (可自製，或於亞洲超市購買)1 把 青蔥 (切成蔥花)1 把 刺芫荽 (切碎)1 把 泰國羅勒葉羅勒嫩芽 (另備裝飾用)6https://marcwiner.com/wp-content/uploads/2025/10/Tom-Saap-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