Go Back

Thai Chicken Potato Soup

A comforting and aromatic Thai Chicken Potato Soup featuring tender chicken and creamy potatoes, balanced with distinct spices for a heartwarming dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chicken drumettes Organic, free-range preferred
  • 1.5 tbsp fish sauce Higher quality for better flavor
  • 4 cups water
  • 300 g potato Approximately 1 medium russet potato, peeled and cubed
  • 0.5 medium onion Cut into 1 cm strips
  • 4 cloves garlic Crushed for best flavor
  • 0.5 tsp white pepper Ground
  • 1 tbsp soy sauce Use low-sodium for a healthier option
  • 0.25 tsp salt Or to taste
  • 2 roma tomatoes Chopped
  • to taste chopped cilantro or green onions For garnish

Method
 

Preparation
  1. Marinate the chicken by placing the drumettes in a flat casserole dish, drizzling with fish sauce, and tossing to coat. Let marinate for 15 minutes.
  2. In a large pot over medium heat, combine 4 cups of water, onion, crushed garlic, white pepper, and soy sauce. Bring to a gentle boil.
  3. Once boiling, add the marinated chicken along with any juices from the dish. Reduce heat to low, cover, and let simmer gently for 15 minutes.
  4. Adjust salt as needed, then add cubed potatoes and simmer for about 10 minutes or until tender but not mushy.
  5. Add the chopped tomatoes to the pot and simmer for another 5 minutes until they soften but still hold their shape. Check seasoning one last time and adjust if necessary.
  6. Stir in chopped cilantro and serve hot. Enjoy it solo or over jasmine rice for a heartier meal.

Notes

Avoid overcooking the potatoes. For soup that’s too salty, add water to balance. Make-ahead by marinating chicken overnight. Storage: leftovers in an airtight container in fridge for up to 3 days.