© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Colonel Ian F. Khuntilanont-Philpott
Another simple, chili-less soup.
4 cups stock
1 cup mamuang (mango), diced small
3 tablespoon nam pla (fish sauce)
2 tablespoon khing (ginger), julienned finely
1 tablespoon nam tan paep (palm sugar)
1 tablespoon hom daeng (shallots), chopped
1 tablespoon phak chi (cilantro), chopped [including the stems and roots]
1 teaspoon prikthai (black pepper), freshly ground
1 teaspoon kapi (fermented fish paste)
bai chi (cilantro leaves), for garnish
ton hom (spring onion), sliced thinly, for garnish
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.
Garnish with the coriander leaves and spring onions.