Description
A comforting Thai Chicken Potato Soup that melds tender chicken, hearty potatoes, and vibrant vegetables in a rich, aromatic broth, perfect for cold evenings.
Ingredients
Scale
- 1 1/2 lb chicken drumettes
- 1 1/2 tablespoon fish sauce
- 4 cups water
- 300g potato, peeled and diced (about 1 medium russet potato)
- 1/2 onion, cut into 1 cm strips
- 4 cloves garlic, crushed
- 1/2 teaspoon white pepper, ground
- 1 tablespoon soy sauce
- 1/4 teaspoon salt, or to taste
- 2 roma tomatoes, chopped
- Chopped cilantro or green onions for garnish
Instructions
- Marinate the chicken in a flat casserole dish with fish sauce for about 15 minutes.
- Prepare the broth by bringing water, onion, garlic, white pepper, and soy sauce to a rolling boil in a large pot.
- Add the marinated chicken to the pot and simmer for 15 minutes until tender.
- Check the broth’s taste and adjust salt if needed.
- Incorporate the diced potatoes and simmer for about 10 minutes.
- Finish by adding chopped tomatoes and let it simmer for another 5 minutes.
- Serve hot, garnished with cilantro, alongside jasmine rice if desired.
Notes
For a richer texture, you can add coconut milk or red curry paste. Make ahead by prepping the soup a day in advance, and keep garnishes for serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg