In a large bowl, add the chicken and 1 tablespoon of the soy sauce. Let marinate in the fridge for at least 30 minutes. Alternatively, you could use leftover or store bought chicken and skip this step.

Next, heat the oil in a medium soup pot over medium-high heat. Add the onion, garlic, potatoes, pepper, and carrots. Cook for about 15 minutes, until the onions have some color on them. Next, add the tomato paste and cook until it turns a darker rust color. Stir frequently.

Add the chicken broth, remaining 1 tablespoon of soy sauce, fish sauce, sugar, bay leaves and salt. Bring to a simmer and cook for 1 hour.

Just before serving, stir in peas. Heat through before serving. Remove bay leaves before serving.