Chicken and Mango Soup
Ingredients
- 4 cups stock
- 3 tablespoons nam pla (fish sauce)
- 1 tablespoon nam tan paep (palm sugar)
- 2 tablespoons khing (ginger), julienned finely
- 1 tablespoon hom daeng (shallots), chopped
- 1 teaspoon prikthai (black pepper), freshly ground
- 1 teaspoon kapi (fermented fish paste)
- 1 tablespoon phak chi (coriander/cilantro), chopped [including the stems
- and roots]
- 1 cup mamuang (mango), diced small
- Bai chi (coriander/cilantro leaves), for garnish
- Ton hom (spring onion), sliced thinly, for garnish
Instructions
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 and simmer for a further 10 minutes. Garnish with the coriander leaves and spring onions. Serves 4
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