Thai Chicken Potato Soup ชุปไก่มันฝรั่ง
A very comforting soup that started out as Thai people's attempt to make a Western-style dish. Simple yet delicious; a regular in many families in Thailand!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ lb chicken drumettes (about 15 pieces)
- 1½ Tbsp fish sauce
- 4 cups water
- 300g potato (about 1 medium 1 Russett potato)
- ½ onion, 1 cm strips
- 4 cloves garlic, crushed
- ½ tsp white pepper, ground
- 1 Tbsp soy sauce
- ~¼ tsp salt, or to taste
- 2 roma tomatoes
- Chopped cilantro or green onions for garnish
Instructions
- 1
Place chicken wings in a flat casserole dish so that the chicken is in one layer, then add fish sauce and toss to combine. Let sit for 15 minutes, or while you prep other ingredients.
- 2
In a pot, add water, onion, garlic, white pepper, soy sauce and bring to a boil.
- 3
Add the marinated chicken along with any juices in the bowl. Bring to a simmer and let it cook gently for 15 mins.
- 4
Taste the broth and add more salt as needed.
- 5
Add potatoes and simmer for about 10 mins until the potatoes are almost done.
- 6
Add tomatoes simmer gently for 5 more minutes until the tomatoes are soft but still holding together.
- 7
Do a final taste test and adjust seasoning as needed, then stir in chopped cilantro and serve. You can serve the soup on its own or with jasmine rice.
- 8
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