作法
- 將蝦剝殼去腸泥，蝦殼與蝦頭保留。蝦肉放入冰箱冷藏。把蝦殼放入乾鍋中以中大火乾煎兩分鐘，直到變珊瑚色並散發甜香。
- 加水煮沸。撇去浮沫，轉小火慢煮十五分鐘。以細濾網過濾，丟掉蝦殼——這就是冬蔭高湯。
- 高湯倒回鍋中。加入香茅、南薑、撕碎的萊姆葉與壓碎的辣椒。慢煮八分鐘——湯應散發明顯的柑橘松木香。
- 加入秀珍菇與辣椒膏。攪拌讓辣椒膏溶解；湯色會轉為深橘紅並帶有微微煙燻香。
- 加入鮮蝦與魚露。煮九十秒——蝦一旦捲曲變白便立即離火。煮過頭蝦肉會變硬。
- 離火後拌入萊姆汁（沸騰會破壞其香氣）。試味：應先酸、後鹹、再慢慢辣。視需要再加萊姆或魚露。撒上香菜，盛在寬碗中，旁邊配白飯。
Common questions
Can 冬蔭功（Tom Yum Goong） be made ahead?
冬蔭功（Tom Yum Goong） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
How spicy is 冬蔭功（Tom Yum Goong）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 冬蔭功（Tom Yum Goong） vegetarian or gluten-free?
This recipe is naturally gluten-free as written.
How hard is 冬蔭功（Tom Yum Goong） to make at home?
冬蔭功（Tom Yum Goong） sits at intermediate difficulty — total time about 30 minutes. The ingredients are not unusual but the timing requires attention.
Can 冬蔭功（Tom Yum Goong） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
冬蔭功有兩大流派——清湯版（tom yum nam sai）與濃湯版（tom yum nam khon，加煉乳和更多辣椒膏）。兩者都是正統，各有死忠擁護者。冬蔭也是廚藝的試金石：能平衡這道湯四味的泰國廚師，什麼都能平衡。魚露與萊姆比例的最後校正，永遠在離火後完成。
