Thai Potato Soup with Chicken Drumettes Recipe

Ingredients

• ½ teaspoon whole white peppercorns
• 5 cloves of garlic (peeled)
• 2 cilantro roots
• 12 chicken drumettes
• 1 tablespoon dark soy sauce
• 6 cups water
• 325 grams potatoes (chunked)
• 250 grams carrot (chunked)
• 3 to matoes (quartered)
• 3 onions (quartered)
• 1 tablespoon salt
• 5 Chinese celery stalks (chopped into 1.5-inch lengths)

Steps

1. 1

   In a mortar, pound white peppercorns until fine.

2. 2

   Add garlic and cilantro roots and continue to pound until fine.

3. 3

   Place chicken drumettes in a bowl, add the pounded spice mixture and dark soy sauce and toss to combine. Let marinate for 15-30 minutes while you prep other ingredients.

4. 4

   Add water to a pot and bring to a boil.

5. 5

   Drop the chicken drumettes (with all the juice and pounded spice mixture), potato and carrot in the pot and let cook for 15 minutes. Use a spoon to remove any excess fat from the top of the soup.

6. 6

   Add tomatoes and onions to the pot and simmer for 10 minutes.

7. 7

   Season with salt and adjust the taste as needed. Sprinkle with chopped Chinese celery to serve with rice or on its own.