Souper Thai Chicken Soup

Souper Chicken soup
Souper Chicken soup

This is my Chicken soup, there are many like it but this is mine. I am nothing without my chicken soup and my chicken soup is nothing without me.

There is no one way to make a chicken soup. Every mum in the land has got their  own way of making Chicken soup. It could be creamy and thick or clear and light we all have our favourite.

This is my family favourite. every time I can feel a cold coming or that we are feeling a bit worn out, I would make this soup. I remembered the first time Emj had the soup, her eye light up and she could not have enough of it. I was so happy watching her eat.

So once I was over my cold (you guess it, no one made me any chicken soup) and the family are staring to complain that they are not feeling themselves I knew it was time to make the soup.

Like most chicken soup recipe it is easy to make that is the great thing about chicken soup. The last thing you want to do when you are on the verge of getting ill is to make something complicated.

What I also love about this recipe is, there is alway enough soup leftover for me to freeze and have it with noodles or wonton soup. My pork and leek sausage Dim Sum is great with the left over stock.

The vegetable I have used in this recipes are what I like but please feel free to use what ever vegetable you like. Add them in towards the end so that they are not all over cooked and lose all of its nutrition.

I normally use sweet dark soy sauce but I know it is difficult to get in the supermarket.  Ketjup manis – is widely available, so I have made the switch and I must admit i might like using this more than my sweet soy sauce

It will not be me if I do not have this soup with at least 3 condiments! Not sure if I have mention this before, I love condiments. I can not have a meal with out it. I would have Ketchup, mayonnaise and tartar sauce with my fish and chip that already have salt and vinegar on them.

I always served the soup with some  pickled ginger, soy sauce and rice wine vinegar sauce and at lease one type of chilli sauce.

It is up to you what you decided to have with yours, I do not expect you to be as crazy as me. Yes I do realised that I am weird.

To be honest MrM alway just have it as it is, with no added extra.

Back to the soup. The one ingredient I highly recommend you to use if you can is free range corn feed chicken. They just have a better flavour for this soup. Normal chicken are fine too, I am not a chicken prejudice but corn feed are just tester.

There is not much to making this soup. It might sounds like there are more to it than just chuck everything into a pot and go back to bed, but it is. I have even done this in a slow cooker (use less water) go out for a nice winter walk and come back to a warm soup.

I served the soup by putting the whole chicken into a large bow and add some soup on to it and we all just dig in with our chopsticks.

We have it with rice but that because I am from Thailand and we eat everything with rice. but you can have it however you like.

Hope you will like my chicken soup. If you are making it because you are not feeling well, I hope you get better soon.

Enjoy,

Thank you very much for visiting and see you again soon,

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Print Recipe
Souper Thai Chicken Soup
My family favourite Chicken Soup. This recipe is simple and easy to make and it will help keep the cold away. .
Souper Thai Chicken Soup
Course Main Dish
Cuisine Thai
Prep Time 5 minutes
Cook Time 2 hours
Servings
Ingredients
  • 1 whole chicken about 1.5kg
  • 3 tbs Soy Sauce
  • 2 tbs oyster sauce
  • 1 tbs ketjup manis or sweet soy sauce
  • 1 onion cut in half
  • 50 g fresh ginger peeled and leave it whole
  • 1 red chilli pierce a few hole in them
  • 4 clove garlic
  • 1/2 tbs black pepper corn
  • pinch salt
  • 2.5 Lt cold water
  • 1 Chicken stock cube
  • 10 g dried mix mushroom soak as per instruction - save the water
  • 100 g shitake mushroom cleaned and sliced
  • half white cabbage quater
  • 3 pak choy cut into about an inch
  • 100 g sugar snap peas
  • 4 spring onion cut into bite size
  • 1 pinch coriander cut
Course Main Dish
Cuisine Thai
Prep Time 5 minutes
Cook Time 2 hours
Servings
Ingredients
  • 1 whole chicken about 1.5kg
  • 3 tbs Soy Sauce
  • 2 tbs oyster sauce
  • 1 tbs ketjup manis or sweet soy sauce
  • 1 onion cut in half
  • 50 g fresh ginger peeled and leave it whole
  • 1 red chilli pierce a few hole in them
  • 4 clove garlic
  • 1/2 tbs black pepper corn
  • pinch salt
  • 2.5 Lt cold water
  • 1 Chicken stock cube
  • 10 g dried mix mushroom soak as per instruction - save the water
  • 100 g shitake mushroom cleaned and sliced
  • half white cabbage quater
  • 3 pak choy cut into about an inch
  • 100 g sugar snap peas
  • 4 spring onion cut into bite size
  • 1 pinch coriander cut
Souper Thai Chicken Soup
Instructions
  1. Firstly trim the chicken, cut out all the fat and the chicken behind  (we do not need to see that) I aways pull the skins on the breast away too but not the from the legs. You want a bit of fat on it but not too much. Leave the chicken whole but remove the string.
  2. Add the chicken and all of the stock ingredients up to and including dried mix mushroom into the pot, leave the reminding vegetables.
  3. Turn on the heat and bring the soup to boil then turn it down and leave it to simmer for 1.15 hours. Depending on the size of your chicken. Now, if like me you have a pot that is just about big enough but the water just does not cover the whole chicken then turn the chicken over half way. Removed the red chilli half way through too, we do not want spicy soup here just its goodness.
  4. Once you are happy with the flavour of the stock (add more salt if you need too) and that the chicken is cooked add in the vegetables. I added the white cabbage first as it takes longer to cook. I would also add some of the water from the dried mushroom now as it will add flavour to your stock (make sure you don't let in all the grid). I normally chuck in the rest of the vegetable in the last 5 minutes
  5. Serve as it is or with rice.
Recipe Notes

Note English is not my first language. Please excuse my spelling and grammatical error.



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