Kai tam mamuang (chicken and mango soup)

Yield: 1 Servings

Measure Ingredient
4 cups Stock
3 tablespoons Nam pla (fish sauce)
1 tablespoon Nam tan paep (palm sugar)
2 tablespoons 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), diced small
\N \N Bai chi (cilantro leaves) for garnish
\N \N Ton hom (spring onion), sliced thinly, for garnish

Another simple, chili-less 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 CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 15:51:31 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>

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