In season当季Thai泰式
Tom Yum Shrimp Soup冬阴功虾汤
A 4-serving recipe with a 30-minute beginner workflow, exact seasoning and visible checkpoints.虾与蘑菇、番茄煮汤，香茅和姜添香，做成酸辣鲜明的冬阴功。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Peel and devein 1 lb / 450 g shrimp. Trim 2 lemongrass stalks, bash with the back of a knife and cut into 5-cm pieces. Slice a 2.5-cm piece of ginger. Halve 8 oz / 225 g mushrooms; cut 2 tomatoes into wedges. Lightly crush 3 small dried red chilies (1 for milder). Measure 5 cups chicken broth, 1 tbsp red curry paste, 3 tbsp fish sauce and the juice of 3 limes (about ⅓ cup). Chop ¼ cup cilantro.1磅（450克）虾去壳去虾线。2根香茅修整，用刀背拍扁切5厘米段。2.5厘米姜切片。8盎司（225克）蘑菇对半切，2个番茄切角。3个干红辣椒轻压碎（怕辣用1个）。量5杯鸡高汤、1大匙红咖喱酱、3大匙鱼露、3个青柠汁（约⅓杯）。切¼杯香菜。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Thaw frozen shrimp overnight in the refrigerator, or in a sealed bag in cold water for 15–30 minutes, changing the water every 15 minutes. Never thaw in warm water.冷冻虾放冰箱解冻一夜，或装密封袋泡冷水15–30分钟，每15分钟换水；不用温水解冻。
Ingredients食材
- Shrimp虾1 lb磅
- Lemongrass香茅2
- Ginger生姜1 inch英寸
- Mushrooms蘑菇8 oz盎司
- Tomatoes番茄2
- Dried red chilies干红辣椒3
- Fish sauce鱼露3 tbsp大勺
- Lime青柠3
- Cilantro香菜0.25 cup杯
- Chicken broth鸡汤5 cups杯
- Red curry paste红咖喱酱1 tbsp大勺
Method做法
Put the broth, lemongrass, ginger, and chilies in a 4-quart Dutch oven and let it gently bubble.
4升锅里倒高汤，放香茅、姜和辣椒，让汤保持微微冒泡。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Stir the curry paste, mushrooms, and tomatoes into the pot.
把咖喱酱、蘑菇和番茄拌进锅里。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Add the shrimp and let them gently bubble.
下虾，让汤保持微微冒泡。
Shrimp are pink and opaque all the way through and curled into a loose C.虾全部变粉、不透明，卷成松C形。
Common mistake & quick fix容易错在哪，怎么补救
Cut the thickest one open; if any gray translucent center remains, cook 1 more minute. Tight O shape means overcooked.切开最粗的一只，中心仍灰透明就再煮1分钟；卷成O形是煮过头。
Turn off the heat, then stir in the fish sauce and lime juice.
关火，再拌入鱼露和青柠汁。
Soup tastes hot, sour and salty all at once.汤同时酸、辣、咸。
Common mistake & quick fix容易错在哪，怎么补救
Add lime off the heat; boiling makes it bitter. Not sour enough? Add 1 tbsp lime juice.青柠离火再加，煮滚会苦。不够酸再加1大匙青柠汁。
Ladle the soup into 4 bowls and top with cilantro.
把汤盛进4只碗里，撒上香菜。
Common mistake & quick fix容易错在哪，怎么补救
Do not eat the lemongrass, ginger slices or chilies; set them aside.香茅、姜片、辣椒不吃，挑出放一边。
Know your ingredients认识食材
Ingredients explained食材讲解
Shrimp虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Lemongrass香茅Citrusy stalk for soups and marinades. Pick firm, pale stalks; use the bottom 4 in, smash before simmering or mince very fine.柠檬香的茎，用于汤和腌料。挑硬挺浅色的；只用下部约10厘米，炖前拍裂或剁极细。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Mushrooms蘑菇Umami and B vitamins. Wipe, don't soak; give them space in the pan to brown.鲜味足，含B族维生素。擦净别泡水；锅里别挤，才能煎上色。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Lime青柠Sharper than lemon; essential in Mexican and Thai flavors. Roll before juicing.比柠檬更尖锐，墨西哥和泰式必备。挤汁前先在台面滚一滚。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
4-liter pot, knife, ladle, citrus squeezer4升锅、刀、汤勺、榨汁器
Make it a balanced meal营养搭配建议
Thai balance: pair a rich coconut curry with a sour-crisp salad or tom yum; jasmine rice ~1 cup per person; fresh herbs and lime cut the richness.泰式平衡：浓郁椰浆咖喱配一道酸脆沙拉或冬阴功；茉莉米饭每人约1杯；香草和青柠解腻。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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