Thai Chicken Soup

Khwanjai’s Chicken Soup Recipe

Soup Gai

Chicken-Soup-RecipeA traditional Thai Chicken Soup Recipe and it’s not spicy in the least. The simplicity of the recipe shows it is an easy soup to make, it’s a delightful soup and I confess I don’t know exactly why… It just is! Although it doesn’t look like a traditional Thai Chicken soup

Khwanjai’s recipe for Thai Chicken Soup is without doubt a very easy Chicken Soup Recipe that anyone can master. A Meal in itself!

In the video, in typical Thai cooking style, we use a wok but that’s mainly to give you a better view.

How to Make Thai Chicken Soup

The Ingredients:Chicken-Soup-Ingredients
Serves 4
3-4 chicken legs
4-5 Tomatoes
1&1/2 onions (or 1 very large one)
2 potatoes medium large (ladies fist size)
1-2 medium/large carrots
½ tbs salt
2 tbs Thai Seasoning Sauce
2 chicken stock cubes or powder
4 or 5 cups water to suit

Easy one this!! You’re going to make a lovely tasty chunky soup

Cut chicken into portions, ie. whole thigh, whole drumstick, leave the skin on if only for the cooking, bags of flavour
Cut potatoes into cubes (about 1″ square)
Cut tomato into quarters
Do the same with the onion but then cut each quarter in half again
Skin the carrots and cut into chunks to match (size wise)

Turn on the heat put in water in pot bring to boil.
When the water is boiling, put in chicken and everything at the same time. (I told you it was easy)
Once the broth starts to boil, turn down the heat and let it simmer at least 30-40 minutes to get the flavour.

Serving suggestion:
This one really is a meal in itself, having said that because it is mild, fresh and savoury flavoured, it goes great with something with a bit more bite, try our Pork Red Curry Stir Fry or perhaps another lovely authentic Thai recipe, Khwanjai’s very own, unique creation, Dry Chicken Red Curry. You may also like to try our Coconut Chicken Soup delicately sweet, sour and spicy.

More useful info in our Thai Food Blog-Soup and Stir Fry Combo

Khwanjai’s Top Tips:

Save some for the next day, it tastes even better

It’s such an easy recipe that’s the best tip Khwanjai has

Have you printed off the recipe to make notes?

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