- 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
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.
In a pot, add water, onion, garlic, white pepper, soy sauce and bring to a boil.
Add the marinated chicken along with any juices in the bowl. Bring to a simmer and let it cook gently for 15 mins.
Taste the broth and add more salt as needed.
Add potatoes and simmer for about 10 mins until the potatoes are almost done.
Add tomatoes simmer gently for 5 more minutes until the tomatoes are soft but still holding together.
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.
Keywords: chicken soup, soup, comfort food, Thai chicken soup