Childhood Favourite: ABC Soup
Super easy and well loved by all ages! As easy as ABC!
ABC soup was one of the soups I thoroughly looked forward to at dinner as a kid. Till today, this bowl of soup feels highly comforting for me and never fails to take me back to the days when mom cooked dinner and I was just a child waiting for dad to come home to have dinner together as a family.
I hope you’ll make this for your loved ones!
Prep time: 5 minutes
Cook time: 1 hour
Serves: 2
Ingredients
4-500g soup bones (I used chicken thighs)
Water (about 1.5 - 2L, depending on your pot)
1 yellow onion, halved
1 large tomato, halved
2 - 3 med to large potatoes, skinned and cut
1 carrot, cut
Salt
Notes
You can use pork or chicken for this recipe
No need to precisely measure water. I usually add until there is more than enough for the number of people I am cooking for
You can leave out onions, tomato OR carrot if you absolutely hate one of them. Each of these ingredients contribute to balanced flavours in the soup so I won’t recommend leaving any out, but if you really have to, just pick one haha.
If you don’t have yellow onions, any other large onion will be fine. But I prefer yellow to red.
Method
Parboil soup bones to remove impurities - Add soup bones and water to the soup pot and bring to a boil for about 5 minutes.
Set aside soup bones and discard the water with impurities.
Rinse the pot well and add parboiled soup bones back together with onions and water. Simmer with lid partially closed.
After about 15 - 20 minutes, add tomatoes, potatoes and carrots. Continue to simmer until potatoes and carrots are your preferred softness. This can take up to 30 - 40 minutes.
Season with salt to taste and serve!
Prepare dipping sauce of light or dark soy sauce for the chicken/pork meat
Notes
You can skip the parboiling step but your soup won’t be as clear. But don’t worry, there won’t be much change to flavour!
Instead of salt, you can also add light soy sauce or fish sauce, but do note that flavours and soup colour will change. I like using salt so the soup remains as clear looking as possible.
