![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlPaDLcZAUKjHLLVvzDuTwSWRlPEf2y9saIUxGgy7-fe6uge5yIieEjUTV-y_-9ldDctNqqRmFFMYTCWo2OErykd8Ohz1dRU88HbikiTeqd0-uxIGCgd9MwDxbLisaFvJnkKMh_O5i8A/s640/100_0364+thai+soup+text2.jpg)
Ingredients:
To make the stock:
leftover roast chicken (or 1 bone in chicken breast, thigh and leg) *see note
1 large onion coarsely chopped
2 stalks of celery coarsely chopped
4-6 Tbs of fish sauce (for salt flavor)
2 Tbs of ginger garlic paste or grated Tbs of each separately
2 bay leaves
1 tsp whole black peppercorns (optional)
2 cups of chopped fresh tomatoes
Water to fill pot above chicken (5-6 quarts)
Note: since I used my Thai Massaman Curry Roast Chicken roast chicken I did have some dripping from the roast to add to the stock. You can add 1 Tbs of Thai yellow curry paste or red curry paste.
Directions for Stock:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlrQVLPN9KU94eqlx-a1B1-DuVbZ-pbOjEpAJ_bWRK_UWDIJjWrWdskHAA7_vRFruhPImO8uxidDM74agq1eu8MKvd16Y4gO-ngL0QMyGyImkYI5D1mVxye4Uk4mT_ArhU1g741_QaGw/s200/100_0349.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNVqopHPFKRBhLaxfW6oNxOstqNvPWggMLB63hLPXZnhm78JoTQCdXM0poR0no3IDGtqbCLdbKr2tWeEWd7T__CFg656qz5vD59hcXH9CbvbokZQLoxpcc61mUZfoVFoBXj2rsf4irxY/s200/100_0350.jpg)
Note: if you have oil on top of the stock, just skim in with a spoon before proceeding.
4-5 Quarts of chicken prepared chicken stock from above
shredded chicken meat from the prepared stock
1 bunch of green scallions sliced (greens and whites)
1 Tbs of ginger garlic paste
Fish sauce as needed for salt
1 (15oz) can of coconut milk
1 heaping Tbs of Sambal Oelek (chili/garlic paste)
fresh lime juice to taste
1cup of frozen corn kernels
Directions: Add all ingredients for soup into pot (leave some of the green of the scallions for garnish) and bring to a simmer for 10 minutes. Taste for seasoning and serve. Garnish with green onions tops and lime juice. Enjoy.
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