| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | 1 | Servings | |
INGREDIENTS
| 4 | c | Stock |
| 3 | T | Nam pla, fish sauce |
| 1 | T | Nam tan paep, palm sugar |
| 2 | T | Khing, ginger julienned |
| finely | ||
| 1 | T | Hom daeng, shallots |
| chopped | ||
| 1 | t | Prikthai, black pepper |
| freshly ground | ||
| 1 | t | Kapi, fermented fish paste |
| 1 | T | 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>
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