Chicken and Potato Soup (Soup Gai Mun Farang)

Ingredients

• 1.5 lb Chicken Drumettes (bone‑in, skin on; you can use large drumsticks instead)
• 1 tbsp Fish Sauce (for marinating the chicken)
• 6 cups Water (plain tap water)
• 1 piece Onion (medium, quartered)
• 3 stems Cilantro Stems (optional, for broth flavor)
• 3 cloves Garlic Cloves (crushed)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 0.5 tsp Salt (adjust to taste after broth is seasoned)
• 0.5 tsp White Pepper (ground) (adds subtle heat; you can add a little more at the end)
• 2 pieces Russet Potatoes (peeled and cut into 1‑inch cubes; use waxy potatoes if you prefer firmer texture)
• 2 pieces Roma Tomatoes (quartered; will soften and add a bright pop of colour)
• 2 tbsp Fresh Cilantro Leaves (chopped, for garnish; substitute green onions if you dislike cilantro)

Instructions

1. Marinate Chicken

   Place the chicken drumettes in a shallow bowl and coat evenly with fish sauce. Toss to ensure all pieces are covered and set aside while you prep the other ingredients.

   Time: PT5M

2. Prep Aromatics

   Quarter the onion, crush the garlic cloves, and (optional) pull off 2‑3 cilantro stems. Set aside.

   Time: PT5M

3. Prep Potatoes

   Peel the russet potatoes and cut into roughly 1‑inch cubes.

   Time: PT5M

4. Prep Tomatoes

   Quarter the roma tomatoes; no need to peel.

   Time: PT3M

5. Make the Broth

   In the large pot combine water, quartered onion, cilantro stems, crushed garlic, and soy sauce. Bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: boiling

6. Simmer Chicken

   Carefully add the marinated chicken to the boiling broth to avoid splatter. Reduce heat to a gentle simmer and cook for about 15 minutes, until the meat is tender and starts to fall off the bone.

   Time: PT15M

   Temperature: simmer

7. Optional Skim

   If desired, use a skimmer to remove any floating impurities.

   Time: PT2M

8. Add Potatoes

   Stir in the cubed potatoes and continue to simmer for about 8‑10 minutes, until they are just tender.

   Time: PT10M

   Temperature: simmer

9. Add Tomatoes & White Pepper

   Add the quartered roma tomatoes and sprinkle ground white pepper. Gently stir and simmer for another 5 minutes until the tomatoes are soft and beginning to fall apart.

   Time: PT5M

   Temperature: simmer

10. Season to Taste

    Taste the broth; add salt if needed. Adjust white pepper if you prefer more heat.

    Time: PT2M

11. Finish and Serve

    Stir in chopped fresh cilantro (or green onions). Ladle the soup into bowls and serve hot, optionally over steamed rice.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

25g

Fat

8g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Drumettes: Chicken Thighs, Boneless Chicken Pieces (use extra stock)
• Instead of Fish Sauce: Soy Sauce, Tamari
• Instead of Soy Sauce: Tamari, Coconut Aminos
• Instead of Salt: Sea Salt
• Instead of White Pepper (ground): Black Pepper
• Instead of Russet Potatoes: Yukon Gold Potatoes, Red Potatoes
• Instead of Roma Tomatoes: Plum Tomatoes, Vine‑ripe Tomatoes
• Instead of Fresh Cilantro Leaves: Green Onions

Equipment Needed

• Large Pot (stockpot)
• Cutting Board
• Chef's Knife
• Ladle
• Skimmer or Slotted Spoon
• Measuring Spoons
• Small Bowl (for marinating)
• Stirring Spoon

Critical Steps — Do Not Skip

• Marinating the chicken with fish sauce ensures early flavor penetration.
• Simmering the bone‑in chicken long enough extracts a rich stock.
• Adding potatoes at the right time prevents them from becoming mushy.
• Stirring gently after adding tomatoes preserves their shape.

Chef Tips from the Video

• Use a mix of drumettes and a few drumsticks for extra marrow and richer flavor.
• For a clearer broth, strain through a fine‑mesh sieve before adding the potatoes.
• A splash of lime juice just before serving adds a bright finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; add chicken and vegetables just before serving.
• Cook the chicken separately, shred, and store; combine with broth when reheating.