---------- Recipe via Meal-Master (tm) v8.04
  
       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 and roots]
       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”
  
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