THAI CHICKEN SOUP
THAI CHICKEN SOUP
Thai Chicken Soup
Serve: 3-4
Ingredients:
400 gram Chicken thigh (with bones)
250 gram Baby potatoes – chunkily cut
200 gram Onion – peeled and chunkily cut
180 gram Tomato – cut into wedges
150 gram Celery stalks – chunkily 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
Method
-Put the chicken, potatoes, onion, celery and water in a large saucepan. Bring it to a boil.
-Close the lid and gently boil for 45 minutes.
-Add the stock cube, fish sauce, sugar, white pepper and tomatoes. Fold, close the lid and gently boil for a further 20-30 minutes.
-Add the sliced spring onion, sea salt and ground black pepper. Then serve.
Tip:
– You can use chicken breast or deboned & deskinned chicken thighs for a skinnier version.
– You can add carrots, pasta or even pulses for an extra hearty soup.
-For a spicy version: Thais love to add a bit of red chilli and lemon juice in.
-This vegan soup broth version is also available. Click here: Vegan Vegetable Broth
