Thai Potato Soup with Chicken Drumettes
A potato soup with chicken that is packed full of nutrients and super easy to put together!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ teaspoon whole white peppercorns
- 5 cloves of garlic (peeled)
- 2 cilantro roots
- 12 chicken drumettes
- 1 tablespoon dark soy sauce
- 6 cups water
- 325 grams potatoes (chunked)
- 250 grams carrot (chunked)
- 3 to matoes (quartered)
- 3 onions (quartered)
- 1 tablespoon salt
- 5 Chinese celery stalks (chopped into 1.5-inch lengths)
Instructions
- 1
In a mortar, pound white peppercorns until fine.
- 2
Add garlic and cilantro roots and continue to pound until fine.
- 3
Place chicken drumettes in a bowl, add the pounded spice mixture and dark soy sauce and toss to combine. Let marinate for 15-30 minutes while you prep other ingredients.
- 4
Add water to a pot and bring to a boil.
- 5
Drop the chicken drumettes (with all the juice and pounded spice mixture), potato and carrot in the pot and let cook for 15 minutes. Use a spoon to remove any excess fat from the top of the soup.
- 6
Add tomatoes and onions to the pot and simmer for 10 minutes.
- 7
Season with salt and adjust the taste as needed. Sprinkle with chopped Chinese celery to serve with rice or on its own.