Recipe - Kai Tam Mamuang (Chicken And Mango Soup)

4 cup Stock
3 tablespoon Nam pla (fish sauce)
1 tablespoon Nam tan paep (palm sugar)
2 tablespoon Khing (ginger), julienned
finely
1 tablespoon Hom daeng (shallots),
chopped
1 teaspoon Prikthai (black pepper),
freshly ground
1 teaspoon Kapi (fermented fish paste)
1 tablespoon Phak chi
(coriander / cilantro),
chopped [including the
stems and roots]
1 cup Mamuang (mango), minced small
Bai chi (cilantro leaves)
for garnish
Ton hom (spring onion),
cut or sliced up thinly, for garnish

Another simple, chililess soup

Method: Bring the stock to a boil, and add the fish sauce and sugar. Add
the chicken, half the ginger, the shallots and the pepper, and simmer for 3
minutes, covered (or until the chicken is tender)

Add the remaining ingredients, simmer for a further 10 minutes.

Serving & Storage: Garnish with the coriander leaves and spring onions.
Serves 4.

Posted to CHILEHEADS DIGEST V3 #154

Date: Fri, 8 Nov 1996 15:51:31 +0700

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