Soup
by CookWhatHK0 saved
Tom Yum Seafood Soup builds a shrimp-shell broth seasoned with chilli paste, tamarind, and fish sauce, then adds shrimp, squid, and evaporated milk.
Bring the shrimp heads and shells to a boil in a pot. Continue boiling until the broth develops a reddish-orange color. Once it's ready, strain out the heads and shells, making sure to reserve the flavorful broth.
喺煲中，將蝦頭及蝦殼煮沸至湯底變成橙紅色。隔走蝦頭及蝦殼，留起湯底。
In a clean pot, add the reserved shrimp broth and bring it to a simmer over medium heat. Add the galangal, lemongrass, and kaffir lime leaves.
喺另一個煲，加入蝦湯，用中火煮至微滾。加入南薑、香茅同卡菲爾青檸葉。
Season the broth with chili paste, tamarind paste, palm sugar, fish sauce, and a pinch of salt. It's important to taste and adjust the seasoning gradually until it's just right.
加入辣椒醬、羅望子醬、棕櫚糖、魚露同少許鹽調味。邊煮邊試味，逐步調整。
Once the flavor is to your liking, add the straw mushrooms, halved tomatoes, and evaporated milk. Continue to cook until the mushrooms are tender.
味道調好後，加入草菇、番茄同淡奶。煮至蘑菇熟透。
After the mushrooms are cooked, increase the heat to high. Add the made shrimp and squid.
蘑菇熟透後，轉大火，加入備好嘅蝦同魷魚。
As soon as the shrimp and squid are fully cooked, turn off the heat. Garnish the soup with culantro (or cilantro), torn kaffir lime leaves, and the fresh chilies. Serve immediately while hot.
蝦同魷魚煮熟後熄火。放上刺芫荽（或芫荽）、撕碎嘅卡菲爾青檸葉同新鮮辣椒。趁熱上桌。
Note: If you'd like a more sour flavor, you can squeeze in some lime juice to your preference.
（如果想更酸，可以按口味擠入少許青檸汁。）
