My wife and niece make this soup often, and it is delicious! I was intrigued when I first saw this made as I have rarely seen Thais use potatoes. This is an easy basic non-spicy soup made with fresh and common ingredients. This is normally served with rice on the side but can certainly be enjoyed as is.
prep time20 Min
cook time40 Min
Ingredients For thai chicken & potato soup
chicken wing sticks, (drumettes), (2 lb)
chicken stock cube
potatoes, peeled, cut into chunks
onions, cut into wedges
plum tomatoes, cut into wedges
thin soy sauce, (light soy sauce)
hot cooked rice, for serving, optional
How To Make thai chicken & potato soup
Prep the wings. These were cut from full wings.
Prep the potatoes and onions.
Prep the tomatoes, and more onions were prepped as well.
Chinese celery is quite thin, the stalks and leaves are used. The celery has the roots in this photo on right, two bunches were used. The coriander underneath was used in another recipe.
Cut the celery (stalks and leaves) and spring onion (white and green parts) into 2 inch pieces.
Add the water and garlic to a large pot, bring to a boil.
After a few minutes, add the stock cube and the wing sticks. Let the pot come to boil, and occasionally skim any foam off the top. Cook until the wings are just cooked through.
Now add the potatoes and let the pot come to a boil again, cook until the potatoes are just fork tender.
Then add the onions and tomatoes, reduce heat to medium low and cook until the onion is tender.
Once the onion is tender, add the salt, MSG (if using), and soy sauce, stir and taste, adding salt as desired. Then turn off the heat, leaving pot on the same burner, and add the celery and spring onion.
Once the celery and spring onion is wilted, give the soup a stir.
Ladle into serving bowls, enjoy. Serve as is or with rice on the side.
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