Ped Tom Ma-Nao Dong
Thai poultry soup with pickled lime
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Ingredients
1 duck, approx 4.5 lb, or equal portion of chicken
4 cups water
20 black peppercorns
3-4 cloves garlic
4-6 coriander roots
1 wax gourd/winter melon (optional, see note above)
1 pickled lime, cut into 3 or 4 slices
4 tablespoons thin soy sauce
1/2 teaspoons sea salt
5 spring onions, cut into 2 inch lengths
vegetable oil for frying

Method
1. Remove skin and fat from the poultry and discard.
2. Remove meat from the bones and set aside; reserving the bones.
3. Bring water to a boil in a large pan.
4. Add the bones simmer for 30 minutes.
5. Cut the meat into cubes, about 1.5 inches each.
6. Heat some oil in a pan and fry meat until golden brown, then drain on paper towels.
7. Add meat to the simmering stock.
8. In a mortar and pestle slightly crush the peppercorns, garlic and coriander together,
9. add to the stock.
10. Add all remaining ingredients and simmer for another 30 minutes.
11. Remove the bones.
12. Ladle the soup into bowls and serve.