Feeling the midweek blues? Hating the rain? The cold? The gloominess? The dark?
No more sulking because the Thai potato and chicken soup is here and it’s here to fix all of that!
This soup is easy to make but it does take a bit of time. That’s how it is with good soups, though, ya’ know? They take time.
Looking at these pictures, you’re probably thinking, wow, how does something like this exist in the Thai cuisine? I agree it doesn’t look very “Thai,” but there’s definitely a Thai flair to it. Also, my mother has been cooking this for us ever since my siblings and I were kids and I’m pretty sure it’s a favorite for many Thai families. Therefore, I shall continue to call it Thai potato and chicken soup!
Regardless of how this soup came about, it’s a really good soup. Not only is it the easiest potato and chicken soup to make ever, but it’s also healthy and packed full of nutrients. With this soup you get your protein, carbs, vitamins and minerals. It’s ultimately the perfect chicken soup when you’re down with a cold or just staying in on a rainy afternoon or cold winter night.
The weirdest thing about this soup (or more so us Thais) is probably the fact that we serve it with rice. Yeah, carb on carb can be a thing here sometimes, man. I don’t always have it with rice, though. It’s good and filling on its own, so feel free to skip rice if you want to.
Other than that, enjoy!
TIPS FOR MAKING & SERVING THAI POTATO SOUP WITH CHICKEN
1. Marinate the chicken drumettes! This is going to ensure that your chicken won’t be bland and look pale. You’re just going to marinate the chicken with what forms the base of many Thai soups in terms of flavor, which are pounded white peppercorns, garlic and cilantro roots. Instead of just adding this mixture to boiling water, use it to marinate the chicken first! Also remember to add a bit of dark soy sauce for its flavor and color. You want to marinate the chicken with these ingredients for 15-30 minutes (while you prep other ingredients) and make sure you use every bit of them in your soup.
2. Some people like to add chopped Chinese celery to the whole pot right after they turn off the heat, but I recommend adding it when you’re ready to eat. The celery doesn’t only serve as a garnish, but it also adds flavor and texture (the stalks) to the soup. As most times you won’t finish this potato soup in one go, reheating will make the celery wilt and look really sad. So, I always add it when the soup is still very warm and ready to eat.
Thai Potato Soup with Chicken Drumettes Recipe
- ½ teaspoon whole white peppercorns
- 5 cloves of garlic peeled
- 2 cilantro roots
- 12 chicken drumettes
- 1 tablespoon dark soy sauce
- 6 cups water
- 325 grams potatoes chunked
- 250 grams carrot chunked
- 3 to matoes quartered
- 3 onions quartered
- 1 tablespoon salt
- 5 Chinese celery stalks chopped into 1.5-inch lengths
- In a mortar, pound white peppercorns until fine.
- Add garlic and cilantro roots and continue to pound until fine.
- Place chicken drumettes in a bowl, add the pounded spice mixture and dark soy sauce and toss to combine. Let marinate for 15-30 minutes while you prep other ingredients.
- Add water to a pot and bring to a boil.
- Drop the chicken drumettes (with all the juice and pounded spice mixture), potato and carrot in the pot and let cook for 15 minutes. Use a spoon to remove any excess fat from the top of the soup.
- Add tomatoes and onions to the pot and simmer for 10 minutes.
- Season with salt and adjust the taste as needed. Sprinkle with chopped Chinese celery to serve with rice or on its own.
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