Thai Chicken Potato Soup ชุปไก่มันฝรั่ง
This dish was a regular in our household growing up, particularly because it was my brother Eddy’s favourite! It’s a very comforting soup that may not sound particularly Thai, but 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, and because it’s so simple and delicious, it became a regular in many families in Thailand!
Wondering what to do with the flats of your chicken wings? Try these 3-Ingredient Fish Sauce Fried Wings!
- 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.