Put the water, fish sauce and sugar into a large pan. Bring to the boil and add the chicken pieces, half the ginger, shallots and peppercorns. Cover and simmer gently for 20-30 minutes, or until the chicken is tender. Throw in the shrimp paste, coriander root, mango and remaining ginger and simmer for a further 10 minutes or so. Serve the soup hot, sprinkled with coriander and spring onions.
© 1994 Keith Floyd estate. All rights reserved.