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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Note that this can also be prepared as a stir fry still dish (whence it becomes pad som gai wan) by simply omitting the chicken stock. (If it is a little dry, then add a couple of tablespoon of stock to the wok). This is a variant of kaeng som, which is a popular fish soup that is quite common in Thailand. Kaeng som is quite sour, and this dish has been given a degree of sweetness in keeping with making it from chicken. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Use a slotted spoon to remove the chicken and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot or fondue cooker to keep it hot if you wish). If you can't find krachai (lesser ginger) then use ordinary ginger.
1 ½ pounds. chicken, cut into bite sized pieces.
4 cups chicken stock
3 tablespoon sesame oil
1 tablespoon ginger, freshly ground
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon krachai (lesser ginger), thinly sliced
3 tablespoon mixed red/green prik chi fa (jalapeños), sliced
1 teaspoon kapi (shrimp paste)
¼ cup fish sauce
¼ cup tamarind juice
1 or 2 tablespoon palm sugar, to taste
2 cups very coarsely chopped green vegetables
1 cup pineapple chunks (preferably fresh)
Prepare the chicken and then add three tablespoon of sesame oil and one tablespoon of freshly ground ginger, mix, and leave to marinade for one hour. Heat a wok, and then stir fry the chicken in the marinade until it just starts to change colour. Heat the stock to simmering point, and add all the ingredients except the chicken and pineapple, and return it to the boil. Add the chicken, and the marinade and simmer until the chicken is cooked through. Add the pineapple, bring to the boil and then serve.