thai chicken & potato soup

How To Make thai chicken & potato soup

• 
  1

  Prep the wings. These were cut from full wings.
• 
  2

  Prep the potatoes and onions.
• 
  3

  Prep the tomatoes, and more onions were prepped as well.
• 
  4

  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.
• 
  5

  Cut the celery (stalks and leaves) and spring onion (white and green parts) into 2 inch pieces.
• 
  6

  Add the water and garlic to a large pot, bring to a boil.
• 
  7

  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.
• 
  8

  Now add the potatoes and let the pot come to a boil again, cook until the potatoes are just fork tender.
• 
  9

  Then add the onions and tomatoes, reduce heat to medium low and cook until the onion is tender.
• 
  10

  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.
• 
  11

  Once the celery and spring onion is wilted, give the soup a stir.
• 
  12

  Ladle into serving bowls, enjoy. Serve as is or with rice on the side.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card