| 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:
“He who kneels before God can stand before anyone.”