![Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法](https://img.lezuocai.com/recipe/cover/15/0bl31woqycy.jpg_w850.jpg)
Tom Yum or Tom Yam is a spicy clear soup typical in Laos and Thailand. Literally, the words "tom yum" are derived from two Tai words: "tom" and "yam". "Tom" refers to boiling process (soup, in this case). "Yam" refers to a kind of Lao and Thai spicy and sour salad. Thus, "tom yum" is a Lao and Thai hot and sour soup. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. Nowadays, tom yum is widely served in neighbouring countries such as Malaysia, Singapore and Indonesia, and has been popularised around the world.
| Water | 清水 450 ml. /15 oz. |
| Mushrooms | 鲜草菇 80 g. /3 oz. |
| Lemon grass | 香茅 1 stick (cut in small pieces and mashed 切碎压泥) |
| Galangals | 良姜 5 slices |
| Kaffir lime leaves | 青柠檬叶 5 |
| Coconut cream | 椰浆 50 ml. /2 oz. |
| Fresh prawns | 鲜虾 80 g. /3 oz. |
| Tom Yum paste | 冬阴功酱 1 sachet (about 40 g. /2.8 oz.) |
| Shallots | 青葱 2 (sliced 切段) |
| Fish sauce | 鱼露 1/2 tbsp. |
| Red chilies | 红椒 Moderate 适量 |
| Coriander leaves | 香菜叶 Moderate 适量 |
| Sugar | 砂糖 1/4 tbsp. |
| Lime | 青柠 3 slices |
![Tom Yum Soup 冬阴功汤 [Eng-Chi Version]的做法步骤 第1步](https://res.lezuocai.com/images/grey.gif)
Prepare all the ingredients. 准备材料。
Bring water, mushrooms, galangal, lemon grass, kaffir lime leaves and shallots to a boil. Simmer for 5 minutes. 原锅加入清水、鲜草菇、良姜片、香茅碎、青柠檬叶和青葱段，煮沸。慢火煮5分钟。
Add coconut cream and 1 sachet of Tom Yum paste, stir gently. 倒入椰浆和冬阴功酱，轻轻搅拌。
Add prawns and simmer for about 30 seconds or until cooked. Turn off the heat. 放入鲜虾，慢火煮约30秒或直至煮熟。关火。
Seasoning with sugar, fish sauce, lime slices and red chilies. Garnish with coriander leaves. Serve hot. 加入砂糖、鱼露、青柠片和红椒调味。撒上香菜叶点缀。趁热食用。
1. For better taste, use chicken broth instead of water.
原锅加入的清水若换为鸡汤口味更佳。
2. You can use your choice of meat instead of prawns.
可以把鲜虾换成其它肉类。