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Kai Tam Mamuang (chicken And Mango Soup)

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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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