This is a variant of kaeng som, which is a popular fish soup that is quite common
in Thailand. Keang som is quite sour, and this dish has been given a degree of sweetness
in keeping with making it from chicken.
This dish can be eaten as a soup course, but as I have remarked before in Thailand
soups are normally eaten with the other dishes of the dinner, rather than before
them. Therefore you should use a slotted spoon to remove the chicken and serve it
in individual bowls to the diners, the soup liquor is then placed in a large serving
bowl, from where they can help themselves (you can use a fire pot or fondue cooker
to keep it hot if you wish).
If you can't find krachai (lesser ginger) then use ordinary ginger.
About 1 1/2 pound chicken, skinned, filleted, and cut into bite-size pieces.
3 tablespoons mixed red and green prik chi fa (jalapenos), thinly sliced or julienned
1 teaspoon kapi (shrimp paste)
1/4 cup fish sauce
1/4 cup tamarind juice
1 to 2 tablespoons palm sugar (to taste)
2 cups very coarsely chopped green vegetables
1 cup pineapple chunks (preferably fresh, not tinned)
Prepare the chicken and then add three tablespoons of sesame oil and one tablespoon
of freshly ground ginger, mix, and leave to marinade or one hour.
Heat a wok, and then stir fry the chicken in the marinade until it just starts
to change color.
Heat the stock to simmering point, and add all the ingredients except the chicken
and pineapple, and return it to the boil.
Add the chicken, and the marinade and simmer until the chicken is cooked through.
Add the pineapple, bring to the boil and then serve.
This can also be prepared as a stir fry still dish (whence it becomes
pad som kai wan) by simply omitting the chicken stock. (If it is a little dry, then
add a couple of tablespoons of stock to the wok.)
Posted by WingsFan91 at Recipe Goldmine 11/14/2001 7:09 pm.