1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Tom Yum Talay – 泰式海鮮冬蔭功湯rich600338<blockquote class="wp-embedded-content" data-secret="kkK8ncnUJb"><a href="https://marcwiner.com/zh-hant/tom-yum-talay/">Tom Yum Talay – 泰式海鮮冬蔭功湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/tom-yum-talay/embed/#?secret=kkK8ncnUJb" width="600" height="338" title="Tom Yum Talay – 泰式海鮮冬蔭功湯 — Marc Winer" data-secret="kkK8ncnUJb" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/02/Tom-yum-talay-final-en-tete-final-750x1000.jpg600800這道泰式海鮮湯堪稱真正的味覺瑰寶，將海鮮、香茅、椰奶與青檸完美融合。喝上一口，不只暖胃，也暖心。https://marcwiner.com/zh-hant/tom-yum-talay/zh-hantTom Yum Talay－泰式海鮮冬蔭功湯泰式湯與高湯1510252人份400 ml 水90 g 洋蔥 (切片)85 g 卡菲爾萊姆葉 (建議使用新鮮葉片；若用乾燥葉，份量減為原量的 1/8)10 g 香茅 (切片)10 g 南薑 (切片)2 湯匙 泰式辣椒膏4 湯匙 冬蔭功醬1 茶匙 鹽100 g 蘑菇100 g 番茄 (切片)300 g 海鮮100 ml 椰奶 (建議使用全脂)0.5 青檸10 g 新鮮香菜20 g 青蔥末10 g 香菜4https://marcwiner.com/wp-content/uploads/2024/02/Tom-yum-talay-final-en-tete-final.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