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Chicken and Mango Soup
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
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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Thai Soup 13