Thai Chicken Soup
400 gram Chicken thigh (with bones)
250 gram Baby potato-chunky cut
200 gram Onion-peeled and chunky cut
180 gram Tomato-cut wedges
150 gram Celery stalks-chunky cut
1 Spring onion-roughly chopped
1.5 liter Water
1 cube Vegetable stock cube
1 teaspoon Fish sauce
1/2 teaspoon Sugar
1/8 teaspoon White pepper
1 pinch Sea salt and ground black pepper
-Put the chicken, potato, onion, celery, and water in a large saucepan. Bring it to boil.
-Close the lid and gently boil for further 45 minutes.
-Add the stock cube, fish sauce, sugar, white pepper, and tomato. Fold, close the lid and gently boil for further 20-30 minutes.
-Add the sliced spring onion, sea salt and ground black pepper. Then serve.
– You can use chicken breast or deboned & deskinned chicken thigh for skinnier version.
– You can add carrots, pasta or even pulses for an extra hearty soup.
-For spicy version: Thais love to add a bit of red chili and lemon juice in it too.
-The vegan soup broth version is also available. Click here: Vegan Vegetable Broth