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Thai Chicken & Potato Soup Recipe ซุปไก่มันฝรั่ง | Thai Recipes

Sawaddee Ka!
Welcome to hot thai kitchen today I’m sharing with you another one of my
nostalgic recipes so when we were growing up as kids my brother Eddie
loved this dish it was his favorite thing in the world so we had it all the
time it’s a chicken and potato soup now I know that doesn’t really sound very
Thai and I believe this is actually Thai people’s attempt to make a western-style
chicken soup so in Thai this dish is called soup
gai mun farang, so soup means soup gai means chicken and man farang means
potato so if you’ve been a Thailand you might recognize that the word farang
actually means Caucasian, it’s a term that we use to refer to Caucasians, so
man farang basically means a “western potato” it’s a very popular dish at home
but not something you’ll find in restaurants because it’s got such
a homey, simple, comfort food feel to it but it’s so delicious and really easy
let’s get started! So the chicken that we use for this soup is always always some
sort of a drum either drumsticks, the big ones, or drumettes so when I was growing
up we always use a big drumsticks it was nice and meaty, the kids loved eating it,
but I actually now prefer to use little drumettes because your bone to meat
ratio is higher, so you’re gonna get a much stronger stock, a more flavourful
broth in the end, but you can do either. Okay so I’m just gonna add to this some
fish sauce, just to let it marinate for a little bit you don’t have to do this
like far in advance, just do it before you start prepping other things. And I
like to marinate the wings in something flat because if you put it in a deep
bowl then all the fish sauce will just fall to the bottom, and then only like…the
bottom three pieces get marinated. Okay so while that’s going let’s get the broth
started. So I’ve just got here some plain water and the reason why I can use
plain water is because we’re using bone-in chicken, so this is gonna turn
into chicken stock. If for some reason you’re gonna do boneless chicken this
has to be a good chicken stock otherwise you’re gonna get like the blandest, least
flavorful soup ever. So I’m gonna add some aromatics to this water simply some onions that I’ve cut and some cilantro stems
you can skip the cilantro stems, you don’t have to. And then I’m also gonna
add some crushed garlic cloves in there. I’m gonna add some seasoning with soy
sauce and now I’m just gonna bring this to a boil, that’s it!
Super easy. Now it’s boiling I’m going to add my chicken…in a way that won’t
splatter hot liquid in my face. And now if you’re thinking what am I gonna do
with all the flat part of my chicken wings? Well, do not worry I have a recipe
for that too and I will link to it in the description below and up here okay
so now you’re gonna bring this to a simmer and let it simmer for about 15
minutes, so we’re slowly braising the chicken. You want the chicken to be super
tender at the end also you need to give it time for the bones to do its magic to
flavor the broth so we’re not just going for cooked chicken here. Mmm it already
smells so comforting with the smell of the chicken stock. Now we’re halfway done, at this point you notice there’s like floaties on top, if you want you can go
in with a skimmer and just skim them out but there’s nothing wrong with
it doesn’t affect the taste of the soup, so if you don’t care you can just leave
it in there. Alright so now we’re gonna add in our “mun farang” so I’ve got here some potato I’m using russet just because I like the creaminess
I feel like starchy potato like russet absorbs flavor better, but you got to be
careful with these because they also overcook more quickly, more easily so if
you’re afraid of overcooking them, afraid of them turning into mush, use a waxy potato like a Yukon Gold or even red potatoes. now just gonna press them down, oh one
thing I almost forgot to do is taste this broth. You want to taste the broth
before you add the potatoes because the potatoes want a lot of flavor to absorb
right? If the broth is under seasoned, the potatoes are not gonna be as flavorful. So
just tasting for salt. Oh it’s so good already and it’s not even done yet! I
will add just a touch of salt, and I like to add salt at this point because
I don’t want the broth to taste too much like soy sauce or fish sauce. I like the
flavor of where it is right now. Also if you add more soy sauce the colour would
be a little darker, so if you want to keep it lighter then salt works well, but
it’s up to you you could do soy sauce. So we’re gonna let the potatoes go for 10
more minutes and we’ll be right back! So it’s been 10 minutes we’re almost there.
This is looking very beige right now so the thing that’s gonna add some pops
of colour and also pops of flavour is tomato, so I’m just gonna throw in a
bunch of tomatoes here I’m using roma tomatoes, these are going to cook
for 5 more minutes you want to give it some time to infuse the flavor of the
tomatoes in, it’s gonna just semi fall apart be really soft and mushy, that is
what we are going for. Also gonna add a touch of white pepper for a little
subtle heat. Ground white pepper, maybe a little more. And I want to stir it in
now while I can cuz if I wait till the tomatoes are really soft and I try to
stir anything then, it’s just gonna fall apart. Ok if you’ve been keeping track
you’re gonna notice that the total cooking time is 30 minutes because
that’s how long the chicken needs, and I’ve just been adding the potato and the
tomatoes accordingly. So if you cut your potatoes bigger make sure you add them
earlier, if you cut them smaller, make sure you add them later, so on and
so forth. Alright five more minutes and we’re done! And we are basically done! So you’ll notice the tomatoes are super soft the skin’s starting to
peel off but it’s still holding together in one piece, we’re gonna finish
this off with some greenery, some chopped cilantro, you can do green onions if you
don’t like cilantro. Mmm and trying to not to disturb the soup too much because
tomatoes and the potatoes…if you stir too much things start falling apart. And that
is it how good does that look! It’s such a comfort food, a homey looking thing.
Get myself a little bowl here, now back when I was growing up we just had this
with rice so my brother used just pour this all over his rice but you can eat
it as a separate soup in a separate bowl if you wand. Ahh, gonna go in right here oh and
then the chicken has had 30 minutes so it should just fall off the bone just like
that with a spoon. See? Don’t need a fork, don’t need a knife, don’t need nothing. Oh
you can smell that white pepper coming through Must have another one. Oh that soup, that broth I can drink all day. It’s like the epitome of comfort food it’s so
chickeny, so chickeny! And you didn’t even have to make a separate stock
because that much bones will just make you a good stock, you can actually taste
a potatoey flavour in the broth itself so it really does make a difference when
you do add potato. A little tartness from the tomatoes, and it’s just…it’s just an
all-around incredibly comforting and delicious dish. And it always
surprises me how good it is because it’s such a simple thing, just throwing common
everyday ingredients together. So if you’ve got kids at home I can guarantee
you they’re gonna love this. If you don’t have kids at home I can guarantee you
you’re gonna love it, too! So the recipe as always will be on, when you make it send me a photo on Facebook Twitter or Instagram and I am
also on Pinterest now for those of you who are pinners. If you haven’t
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do click that little bell icon so you get a notification when I post a new
video. if you love the show and you want to support us check out our patreon, link
in the description below, and I will see you next time for your next delicious
Thai meal.

  • wow pai.. the recepy is similar with Indonesian chicken soup.. the different are we only use salt without soy sauce, add some carrot, spring onion n i know how delicious the dish is.. 😋😋😋

  • In Brazil we have a VERY similar chicken soup to yours! But we also add a bit of uncooked rice in the beginning so the rice helps thickening the soup a bit. We also add carrots instead of tomatoes 😀 I’ll try the Thai version though!

  • Yum! I don't mind the flats (mainly because I prefer the flats anyway) when my mom makes this soup with a little celery and carrot too. I find that most Thai soups are great over rice, even gai tom kha. Thanks for sharing your family food memories. I love seeing the similarities with my childhood favorite dishes.

  • Where can I find a link where you have people share asian grocer they can access in the map ka? I have seen it but couldn’t find it anymore

  • I can't wait to get back to the US and try all these recipes! I'm sure you already have a whole list of recipes to make but if you want one to add to the bottom of the list, would you maybe consider adding khai luk koei (sorry if that's spelled wrong)? I had it for the first time recently and it was amazing, and your recipes are always super easy to follow. Thank you, you're amazing!!

  • I'm a soupaholic and love southeast Asian cuisine. Boy am I glad I discovered you! Your personality is lovely and your teaching is highly effective and entertaining.

  • This is the most preferred house soup for me. I was wondering what it would be like to be in Thai style. Now that I've seen your demo, I would be alternating my home recipe with yours. Thank you.

  • It looks like soup that I used to made, but I used to saute the onion and garlic until it smells good without make it burnt, then add the water. Then add the chicken to make it more chickeny like yours. I also put carrot, potato, and cabbage, the rest is just the same except the fish sauce. I might try that with fish sauce. Love your channel Khun Pailin ❤

  • Actually "farang" is directly translate word of "france" to represent white people when they came to invade southeast Asia century years back ago.

  • I realised that sometimes, especially curries with potatoes, I tend to check for seasoning at the last stage because when you season before adding the potatoes, I find that the potatoes absorb a lot of the salty flavours which can leave the soup or the curry bland. Not sure about you guys, but this was my experience.

  • Tried it and its delicious!! Though i guess i little overdid the soy sauce.. but it was awesome😋😋

  • I ate a dish similar to this one while there in Thailand and it was at a club gathering where the owners and staff of all the clubs in one area outside of Sattahib in Kilo 10 was gathering after all the clubs closed and had invited guests attend. Some friends from Hawaii and I was there for the parties and enjoyed ourselves.

  • This is similar to a Filipino dish called Tinola but instead of potato and tomato we use chayote and moringa leaves.

  • Mmmm. It reminds me of a similar soup when I was a kid in Hong Kong. It's thinly sliced pork with potato and tomato soup. I am going to make that tonight! It was viewed as a "western" soup as well.

  • In Indonesia we have it too, it’s called ‘sup ayam’ that means literally ‘chicken soup’. I never could make it without chicken stock powder that literally has msg in it 😂 Thank you for the recipe!

  • In Philippines we have a similar dish called Chicken Tinola, but we use Chayote and Ginger instead of tomato and potatoes. But definitely try making this!!!!!

  • Wow! I just cooked this today. First time to cook chicken potato soup. Very simple, easy and its sooo good! Perfect for rainy season here in Philippines! Thanks for this new found comfort food! Thank you for all your recipe! ♥️

  • Tried this. absolutely simple and Delicious to make!
    I didn't add any soy sauce, I doubled the amount of fish sauce and added a squeez of lemon. so good!

  • Being away from home, I find it extra comforting watching your videos. Asain grocers I'm coming!!!
    btw just made this a few days ago, it warms me heart <3

  • Love your videos and love cooking and eating thai food (and your light blue Le Creuset — pretty color).

  • I LOVE LOVE LOVE your cookbook!!!❤ can I request a few more breakfast recipes? My favorite meal is a spicy breakfast!

  • Hi Pai Lin..
    I tried it and it was heaven and so comforting. Just a request to u show us your take on a famous Malaysian Cuisine Nasi Lemak. Im sure you will create wonder with that.

  • Hi pailin! New sub here! I love watching your videos they are very nice and helpful. 👍
    I like the way you talk and explain stuff as well.
    I ♥️ thai food!

  • Wow I am going to love this…… I love soup. You made such alot so I am sure you are going to have a feast 🙂

  • Pai its almost the same with chicken tinola. Its a Filipino chicken soup with papaya and lots of ginger. 🍲 👍

  • Impressive video clip! Hereabouts at Y&S FOOD! we adore to catch these types of content. We make Travel & Food films as well, world-wide, and so we are frequently interested in inspirations and perhaps concepts. Thank You.

  • I am a Korean guy. I made red chicken curry and Yum woon sen from your recipe and having them for dinner at the same time watching this video. I am wondering I am a Thai or Korean. Hahahahaha

  • hello pai. ich cocked the soup today, and i must say i am a little bit disappointed. i whatched your video and i had so much desire to cock that soup. but honestly… its just a soup with chicken flavor and cilantro.. maybe i acceptet to much, but if this is the taste, it has to be, i respekt that. nonetheless you are a very sympatic woman and i will try some other recipes because your videos are very sympatic and make fun to whatch. greetings from germany.

  • Hi! Do you have a recipe for chaw mooung? I recently had this at a restaurant and fell in love! Our server said it’s hard to come by, even in Thailand 🧐

  • Hii! I'm Thai and lao and I when I was little my grandma use to make a fish soup that's a little spicy and sour with lime leaves in it. Idk whats its called but I was wondering if u can make a recipe for it so I can learn how to make it. Pleassee And thank you for these wonderful recipes! 💕

  • The first western country directly contacted with Siam was not France, but Portugal. According to the record at that time we already called them the "Farang". So how can we called Westerner as "Farang" although we had not know them?

    Farang is the word we derive from "Farangi", Persian word for "Franks", a German tribe that became a major political power in Western and Central Europe during the early Middle Ages, and from which France derives its name. We were not take the word directly from France since we had no direct contact with any European countries before the arrival of Portugal, but we had contact with Persian for centuries long before the coming of European. They are the one that told us about the Franks, later we adopted the word but used it in more widen meaning to called any white Christian nations. Not just Thailand but many countries derived this word the same way. See comment of vishu singh below for example.

  • Have you tried Filipino chicken tinola soup?
    And Chicken Soup or Beef Soup with Potato we just add only potatoes and Ginger and Black Course Pepper .

  • Hi Pailin. I adore your recipes and enjoy watching your videos. Thank you for sharing such a tasty food here. But something passed my mind when you removed the floaties on top of your broth: how can you had such a clear chicken broth? I always got a little bit black floaties, which I thought it must be removed because whenever I didn't do it the soup smell not really good. And when it happened I usualy change the water and re-boiled the chicken, which I'm pretty sure it affected the richness taste of the broth. Could you please give me an advice about that? Is there something wrong with my chicken? Thank you 🙂

  • สูตรอาหารไก่และปาโตโต้ที่น่าตื่นตาตื่นใจ ฉันชอบมันเลยปากีสถานเป็นไทย

  • Hi can u just do wings instead of drummets only as in both the wing & drummet? Most places sells the entire wing not just the drummet only. So that means around 7-8 wings? Or will the taste be different if u also include the wing part?

  • ว้าว คิดถึงที่แม่เคยทำให้กินเลยมาลองหาสูตรทำ นี่คิดว่าเป็นเมนูของฝรั่งมาตลอดเลยหาด้วยภาษาอังกฤษ ขอบคุณมากครับ

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

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