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Thai Chicken Potato Soup

A delightful bowl of comfort, this Thai Chicken Potato Soup features tender chicken, creamy potatoes, aromatic spices, and a hint of umami for the perfect warm meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chicken drumettes (about 15 pieces) Drumettes provide a tender texture that simmers beautifully.
  • 1.5 tablespoon fish sauce Look for high-quality brands like Red Boat.
  • 4 cups water
  • 300 g potato (about 1 medium russet potato), peeled and diced Russet potatoes recommended for creamy texture.
  • 0.5 unit onion, sliced into 1 cm strips Use fresh, high-quality onions for maximum flavor.
  • 4 cloves garlic, crushed Always use fresh garlic.
  • 0.5 teaspoon white pepper, ground
  • 1 tablespoon soy sauce Use gluten-free soy sauce if needed.
  • 0.25 teaspoon salt, or to taste
  • 2 unit roma tomatoes, chopped
  • to taste chopped cilantro or green onions for garnish Great for color and flavor.

Method
 

Preparation
  1. Marinate the chicken by placing drumettes in a casserole dish, drizzling with fish sauce, and tossing to coat. Let marinate for about 15 minutes.
  2. In a large pot, combine water, onion, garlic, white pepper, and soy sauce, bringing it to a gentle boil over medium-high heat.
Cooking
  1. Once the broth is bubbling, add marinated chicken pieces and juices. Reduce heat and simmer for 15 minutes, skimming any foam.
  2. Check the broth for seasoning and adjust salt as necessary.
  3. Add diced potatoes and simmer for another 10 minutes, until almost tender.
  4. Stir in chopped tomatoes and simmer for an additional 5 minutes.
  5. Garnish with cilantro or green onions before serving.

Notes

For richer flavor, sauté onions and garlic before adding liquids. Serve soup in warmed bowls.