| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables | Soup | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken; skinned, filleted, and cut into bite sized pieces; about |
| 4 | c | Chicken stock |
| 3 | tb | Sesame oil |
| 1 | tb | Ginger; freshly ground |
| 3 | tb | Chopped garlic |
| 3 | tb | Chopped shallots |
| 3 | tb | Krachai (lesser ginger); thinly sliced |
| 3 | tb | Mixed red and green prik chi fa (Jalapenos); thinly sliced or julienned |
| 1 | ts | Kapi (shrimp paste) |
| 1/4 | c | Fish sauce |
| 1/4 | c | Tamarind juice (up to) |
| 2 | tb | Palm sugar (to taste) |
| 2 | c | Very coarsely chopped green vegetables |
| 1 | c | Pineapple chunks (preferably fresh; not tinned) |
INSTRUCTIONS
Date: Sat, 22 Jun 1996 14:33:41 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
A Message from our Provider:
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