Jump to video!
This chicken potato soup was a regular in our household growing up, particularly because it was my brother Eddy's favourite. So as an adult, this is the ultimate nostalgic comfort food for me.
It's a light-yet-satisfying soup that is kid-friendly. The ingredients may not sound particularly Thai, and my theory is that it started out as Thai people's attempt to make a Western-style dish using ingredients that are available to us. Because it's so simple and delicious, it became a regular in many families in Thailand!
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Ingredients
Ingredients for this chicken soup are very basic, and you might have most of it already! If you don't want to use wings, see my recipe tips before for other suggestions.
- 1½ lb chicken drumettes (about 15 pieces). Drumettes are much easier to eat in a soup. If you got whole wings, use the flats to make these amazing 3-Ingredient Fish Sauce Fried Wings!
- 1½ tablespoon fish sauce, read more about choosing good fish sauce here.
- 4 cups water
- 300 g potato, (about 1 medium russet potato). I like the starchy russet potato, but yukon gold or new potatoes will also work.
- Half an onion, cut into 1 cm strips
- 4 cloves garlic, crushed
- ½ teaspoon ground white pepper
- 1 tablespoon soy sauce
- ¼ teaspoon salt, or to taste
- 2 roma tomatoes
- Chopped cilantro or green onions for garnish
- Jasmine rice for serving (optional). Yes, despite there being potato in it already, we still have this soup with rice. The potato acts more like a vegetable than a starch here, but it would also be okay to serve the soup on its own.
How to Make Chicken Potato Soup
This soup is pretty straight forward, but if it's your first time I recommend watching the video tutorial to ensure success!
- 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 the 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 over medium low heat for 15 mins.
- Taste the broth and add more salt as needed. You want there to be enough salt in here before adding potatoes so that potatoes can absorb the salt as they cook.
- Add the potatoes and simmer for about 10 mins.
- Add tomatoes simmer gently for 5 more minutes until the tomatoes are soft but still holding together, and the potatoes are fully cooked.
- Do a final taste test and adjust seasoning as needed, then stir in chopped cilantro or green onions and serve. You can serve the soup on its own or with jasmine rice.
Recipe Tips and Variations
This is a simple soup, so it's important to pay attention to details to make sure it is flavourful. Here are some important tips.
- I use drumettes because it has a high bone-to-meat ratio. This means that by the time it's done cooking, the plain water will have become a wonderfully rich chicken broth.
- If you want to use boneless skinless chicken, you absolutely must use chicken stock instead of water or the soup will not be good. Use dark meat chicken, not breast. I prefer unsalted or low sodium stock, and better yet, use Asian style chicken stock. Here's my chicken stock recipe that you can make and freeze.
- You can also use chicken drumsticks. Growing up, we actually used chicken drumsticks, but I switched to drumettes because the higher amount of bones yields a richer broth. If you are using drumsticks, increase the initial simmer to 30 minutes to ensure that they are fork tender by the end.
How to Store Leftovers
This soup keeps for up to a week in the fridge. When reheating, just be mindful not to overheat it as the potatoes might overcook and disintegrate into the soup.
I find the tomatoes tend to breakdown as the soup is reheated, but this isn't a problem as the tomatoes help flavour the broth!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Thai Chicken Potato Soup ชุปไก่มันฝรั่ง
- Yield: 3-4 servings
Ingredients
- 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 teaspoon salt, or to taste
- 2 roma tomatoes
- Chopped cilantro or green onions for garnish
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
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.
Tracey says
This was such an incredible soup... wonderful, simple recipe- well explained. I used fish instead and some stock... will be making it next with chicken. So excited to see how that turns out