Kai Tam (simple chicken soup) Recipe

Ingredients:

1 sm Chicken (about
-2 pounds)
4 c Stock
1 c Sapparot (pineapple),
-cut into chunks
1 c Phak thong (pumpkin),
-cut into chunks
3 tb Hom daeng (shallots),
-thinly sliced
2 tb Nam manao (lime juice)
2 tb Nam makham piag
-(tamarind juice)
1 tb Prik ki nu daeng haeng
-(dried red chilis),
-crumbled
1 tb Kratiem (garlic), crushed

Directions:

1. Prepare the chicken: wash it carefully, then cut off the drumsticks and the wings, and then with a sharp knife cut down either side of the centre line, and remove the two breasts. The wings are reserved for other dishes, and the bones are set aside to make more stock later.
   
   
2. Bring the stock to a boil and add everything except the chicken, and simmer, covered, for about 10 minutes.
   
   
3. Add the chicken breasts and legs, bring the mixture back to the boil, then remove from the heat, and allow to stand, covered, for 30 minutes. Serving & Storage
   
   
4. Remove the chicken and place it on a serving platter. Put the soup in a tureen and serve with a selection of dipping sauces, (and with white rice if more sustenance is required). Garnish the soup with coriander leaves. "Col. I.F. Khuntilanont-Philpott"
   
   Yield: 6 servings