| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@korat1.vu-korat.ac.th>
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”