Kai tam mamuang (chicken and mango soup)
1 Servings
Ingredients
| Quantity | 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 |
| Bai chi (cilantro leaves) for garnish | ||
| Ton hom (spring onion), sliced thinly, for garnish | ||
Directions
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@...>