Recipe - Kai Tam (Simple Chicken Soup)

1 small Chicken (about 2 pounds)
4 cup Stock
1 cup Sapparot (pineapple), cut
into chunks
1 cup Phak thong (pumpkin), cut
into chunks
3 tablespoon Hom daeng (shallots), thinly
cut or sliced up
2 tablespoon Nam manao (lime juice)
2 tablespoon Nam makham piag (tamarind
juice)
1 tablespoon Prik ki nu daeng haeng
(dried red chilis),
crumbled
1 tablespoon Kratiem (garlic), crushed

This is the chicken soup my wife calls "mothers allpurpose sickness cure"
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things well at
least it cures "plumbum pendulensis academica" (being sick of school).

It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.

Method: Prepare the chicken: wash it carefully, then cut off the drumsticks
and the wings, and then with a sharp knife cut down either side of the
centre line, and remove the two breasts. The wings are reserved for other
dishes, and the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.

Serving & Storage: Remove the chicken and place it on a serving platter.
Put the soup in a tureen and serve with a selection of dipping sauces, (and
with white rice if more sustenance is required). Garnish the soup with
coriander leaves.

Posted to CHILEHEADS DIGEST V3 #154

Date: Fri, 8 Nov 1996 15:20:57 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th