---------- Recipe via Meal-Master (tm) v8.04
  
       Title: [THAI] kai tam (simple chicken soup)
  Categories: Chicken, Thai, Soup, Chile
       Yield: 6 servings
  
       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
  
   This is the chicken soup my wife calls “mothers all-purpose sickness cure”
   ~ I guess mothers the world over are the same, and figure that sending a
   sick child to bed with a bowl of chicken soup cures most things - well at
   least it cures “plumbum pendulensis academica” (being sick of school).
   
   It is made with a small chicken. Alternatively you could make it from a
   couple of chicken legs and a couple of drumsticks.
   
   (simple chicken soup) Method
   
   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.
   
   Bring the stock to a boil and add everything except the chicken, and
   simmer, covered, for about 10 minutes.
   
   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
   
   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”
  
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