Chicken Soup with Green Mango and Ginger

Name: Chicken Soup with Green Mango and Ginger
Cuisine: Thailand
Ingredients: 3 tablespoons fish sauce; 1 tablespoon palm or demerara sugar, or to your taste; Approx. 850 ml (1½ pints) water; 2 tablespoons finely chopped fresh root ginger - make sure it is as fleshy and fresh as possible; 4 shallots, finely sliced; 1 tablespoon palm or demerara sugar, or to your taste; ½ small free-range chicken (about 700 g [1½lb]), cut into small pieces leaving bones attached; 1 tablespoon chopped fresh coriander root; 1 green mango, sliced chopped fresh coriander; 10 fresh green peppercorns, crushed; 1 teaspoon shrimp paste; 1 green mango, sliced chopped fresh coriander; 2 spring onions, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

Approx. 850 ml (1½ pints) water
3 tablespoons fi

Asia
Thailand
Soup
Gluten-free
South East Asia

Method

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.