We call this a soup in Thailand, because its cooked in liquid. But as you can see from the photograph, it's a dry soup, the stock is boiled off and the ingredients served as a thick salsa usually served with sticky rice.

Ingredients
75 gms Young Jack Fruit
3 Chillies
2 Garlic Cloves
1 Red Onion
1 Tablespoon Fish Sauce
50 ml Old Fish Sauce
250 ml Water
Chopped Coriander Leaves
Chopped Spring Onion
1/4 Teaspoon Sugar
1 Tablespoon Lime Juice
1 Teaspoon Pounded Toasted Sticky Rice

Preparation
1. Mix the water and old fish sauce, bring to the boil, add the jack fruit and simmer for 15 minutes to boil off the liquid.
2. Grill the garlic, chillies and red onions until they are softened. Pound them in a Thai mortar until they are well pulped. Add the jackfruit and continue pounding. Add the fish sauce, sugar, lime juice, toasted sticky rice, chopped coriander and chopped spring onions and serve.