Recipe: Kai Tam Mamuang (Chicken and Mango Soup)
For 1 Persons
Category: None
4 c Stock
3 tb Nam pla (fish sauce)
1 tb Nam tan paep (palm sugar)
2 tb Khing (ginger), julienned
-finely
1 tb Hom daeng (shallots),
-chopped
1 ts Prikthai (black pepper),
-freshly ground
1 ts Kapi (fermented fish paste)
1 tb Phak chi
-(coriander / cilantro),
-chopped [including the
-stems and roots]
1 c Mamuang (mango), diced small
Bai chi (cilantro leaves)
-for garnish
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"
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