泰國東炎湯 - 食谱

明天想尝试煮泰國東炎火锅给家人吃。上网找了一些秘方，想把它拿来分享。
这是东炎汤底的做法：
材料：
（1）新鲜鱼、章鱼–（隨意）
          草虾–300公克
（2）南薑–1块
          黄薑–1块
          大葱–少许
          小葱–少许
          蒜头–5瓣
         干香茅–1/2大匙
（3）九层塔、芫荽、芹菜–隨意
调味料：
（1）酸枳酱–1大匙
          酸辣酱–2大匙
          盐–1/2小匙
（2）鱼露–3大匙
          柠檬汁–2大匙
          红糖–1大匙
          辣椒粉–1/4小匙
作法：1.滚沸一大锅水，把材料（2）放进去煮。
            2.约40分钟后，放进切好的海鲜材料（1）煮熟。
            3.等到再次沸腾时，將草虾及调味料（1）加入，再煮约2分钟。
            4.加入调味料（2）拌匀，最后洒上一些切碎的新鲜香菜材料（3）即成。
因我要煮的是东炎火锅，我建议放些 大虾鱼肉， sotong丸、螃蟹肉、鱼丸、海鲜豆腐之类的丸类，以及开罐罐头蘑菇， 那就玩成了一锅美味的东炎火锅了。
我喜欢吃辣，不管是cUrrY还是tOmyAm（东炎汤），都是我的最爱。即使鼻涕直流也心甘情愿。好自虐喔！不过，要吃酸辣具备的话，自然少不了小辣椒及酸甘，还有切丁的大葱了。当然也可以加入包菜，吃起来脆脆的，还不错。呵……
若懒惰想要吃顿简单的东炎汤配饭， 现有现成的tomyam paste 酱料，所以任何时刻想吃，只要有一些配料，不到半个钟头就可以得偿所愿。不过，如果可以加上枫甘叶，那味道就更像泰国人的tomyam了。

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