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. .
Servings Prep Time
4 5minutes
Cook Time
Servings Prep Time
4 5minutes
Cook Time
  • 1whole chickenabout 1.5kg
  • 3tbs Soy Sauce
  • 2tbs oyster sauce
  • 1tbs ketjup manisor sweet soy sauce
  • 1 onioncut in half
  • 50g fresh gingerpeeled and leave it whole
  • 1 red chillipierce a few hole in them
  • 4clove garlic
  • 1/2tbs black pepper corn
  • pinch salt
  • 2.5Lt cold water
  • 1 Chicken stock cube
  • 10g dried mix mushroomsoak as per instruction – save the water
  • 100g shitake mushroomcleaned and sliced
  • half white cabbagequater
  • 3 pak choycut into about an inch
  • 100g sugar snap peas
  • 4 spring onioncut into bite size
  • 1pinch coriandercut
  1. Firstly trim the chicken, cut out all the fat and the chicken behindĀ  (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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