Potato and Carrot Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 Brastagi potatoes (skinned and cut into quarters or sixths, depending on the size of the potato) - Russet potatoes will melt in the soup if cooked for long
  • 2 carrots, skinned and chopped into chunks
  • ½ - 1 can button mushrooms (optional)
  • 1 packet of fish balls (optional)
  • 10g dried scallops
  • 2-3 chicken carcasses
  • 3 pieces of pork ribs (about 200g)
  • 3 cloves garlic, leave peel on
  • 3-4L water
  • fish sauce to taste
  1. Place the pork ribs and chicken carcasses in a pot of water with enough water to cover them. Bring it to a boil then turn the flame off.
  2. Remove the pork ribs and chicken carcasses and place them in a soup bag, together with the garlic and dried scallops. Tie up the bag and place the bag in your soup pot filled with 3-4L water.
  3. Bring the water to a boil, add the potatoes and simmer for about 3 hours, adding in the carrots at the halfway mark.
  4. Add in the button mushrooms and the fish balls just before serving. Bring the soup to a boil again and wait till the fishballs float to the top.
  5. Add sauce to taste and serve.
  6. !If you are using a slowcooker (crock pot):
  7. After step 2, place all the ingredients into the slow cooker and cook for 6-8 hours.
Recipe by at http://simplymommie.com/2010/03/potato-carrot-soup-recipe.html