ABC soup is one of those classic everyday dishes that Singaporeans cook when first learning to prepare meals for themselves. It is so ubiquitous that the supermarket often sells its ingredients all cut up and ready for the home cook. While every home has a different version of this dish, most share some common ingredients - carrot, some form of meat, corn, potatoes, and onion. I’m not a fan of onion in this particular soup, so I omit it, replacing it with tomatoes instead. I like the way the tomato ‘melts’ into the light broth, imparting umami, a slight tang, and a reddish tint. The way I cook this at home now is influenced by the way my mom prepares her chicken soup - she cooks cut pieces of chicken in a dry pot until they start exuding oil, essentially frying in their own fat, until light golden brown. This step lends the soup so much flavour in such a short period of time that you can get a pot of really good soup without having to watch over it for hours. Instead of simmering, I boil the soup like my mom does to get more flavour into the broth quickly - if you have more time and patience, you could allow it to cook the entire day, but I often don’t plan ahead when I’m making soup.
ABC Soup
Serves 4-6
900g chopped chicken (any part will do but I like using the carcass and wings)
200g carrot, cut into coins
400g corn, cut into thirds
Water to cover
Salt to taste
300g peeled potatoes, cut into chunks
200g tomatoes (reddest and ripest you can find), cut into wedges
In a large pot that preferably accommodates the chicken in a single layer, add the chicken and set over high heat. Cook until the chicken starts to fry in its own fat and turns a light golden brown. Add carrot, corn, and roughly enough water to cover (don’t add too much water). Bring to a boil and add salt to taste. Continue to cook on medium-high heat for at least 15 minutes, covered. While the soup cooks, I’d prepare other dishes for the meal and cook rice. Add the potatoes and tomatoes and cook until the potatoes are tender but not falling apart and the tomatoes have completely disintegrated into the soup, about 15 minutes.
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