冬陰湯公仔麵 Thai Tom Yum Noodles
這道泰式酸辣公仔麵靈感來自曼谷街頭小吃，以酸香冬蔭湯結合即食麵與新鮮配料，再加入一顆半熟蛋，簡單易做，溫暖又開胃。 A quick and comforting Thai noodle soup made with tangy Tom Yum broth, instant noodles, fresh veggies, and a soft poached egg. Inspired by Bangkok street stalls—easy, spicy, and soul-warming.
Equipment
- 1 saucepan
Ingredients
Ingredients
- 2 packs Mama Thai Instant Noodles
- 500 ml Water
- 1 no. Tomato （sliced）
- 1 portion small Cucumber (Julienned)
- 60 g Shredded Carrot
- 4-6 sticks Surimi
- 2 pcs Kaffir Lime Leaves (veins removed and torn)
- 1-2 teaspoon Tom Yum Paste
- 3 slices Lime
- 1 teaspoon Crispy shallots
- 1 no. Egg
材料：
- 2 包 泰國媽媽麵
- 500 ml 清水
- 1 個 蕃茄 （切件）
- 1 段 青瓜 （切幼絲）
- 60 克 甘荀絲
- 4-6 條 蟹柳
- 2 塊 檸檬葉 (去蒂、撕碎）
- 1-2 茶匙 冬蔭醬
- 3 片 青檸片
- 1 茶匙 乾蔥碎
- 1 隻 雞蛋
Instructions
Instructions
- Slice the tomato, julienne the cucumber, and shred the surimi.
- Tear the kaffir lime leaves into small pieces after removing the central vein.
- In a pot, bring 500ml of water to a boil. Stir in the tom yum paste.
- Add tomato and shredded carrot. Let it simmer.
- Add the instant noodles and cook for 1–2 minutes until just softened.
- Reduce to low heat, add in the toppings.
- Crack an egg into the center and cover the pot. Let it poach for about 2 minutes.
- Sprinkle crispy fried onions on top before serving.
中文食譜
- 將番茄切片、青瓜切絲、蟹柳拆絲。
- 將青檸葉撕除中間葉脈，撕成小塊。
- 鍋中加入 500ml 清水，放入冬蔭辣醬並攪拌溶解。
- 加入番茄與紅蘿蔔絲，煮滾。
- 放入公仔麵，煮 1–2 分鐘（避免煮太爛）。
- 轉小火，逐一放入材料。
- 在鍋中央打入雞蛋，加蓋焗煮約 2 分鐘。
- 最後灑上炸洋蔥，即可享用！
Video
Notes
🌿Yves Tips
- Adjust spice level by adding more tom yum paste or balancing with a squeeze of lime.
- Tear kaffir lime leaves into smaller pieces for better aroma.
- If the broth tastes too sour, add a pinch of sugar to balance it out.
- For a richer taste texture, you can also add in evaporated milk or cream.
- 可依個人口味調整辣度，多加辣醬或加檸檬汁。
- 青檸葉去梗及撕碎，香氣才會釋放。
- 若湯底太酸，可加入少量糖中和。
- 喜歡濃郁口感，可以加入少量花奶。