Title: [Thai Kai Tam Mamuang (Chicken and Mango Soup)
Categories: Chicken Thai Soup
Yield: 6 Servings

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
1	c	Mamuang (mango), diced small
		Bai chi (coriander/cilantro leaves)-for garnish
		Ton hom (spring onion), sliced thinly, for garnish

Another simple, chili-less soup (chicken and mango 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 "Col. I.F. Khuntilanont-Philpott" From: Walt Gray Date: Fri, 08 Nov 1996 12:03:04 -0500

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