| 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.”