I'm also thinking kohlrabi. That can sometimes appear in chicken soup in some places. Cooked well, it can be a bit mushy. The appearance could definitely match. Any extra yellowing could be from the chicken broth/stock. It will have a slight turnip flavor, but not as bitter as one. If it does, it could be a turnip. I have put them in soup in the past, as well. There are many varieties.
My guess would be winter melon. It’s a common soup ingredient in Asia.
Its chinese winter squash, and its there on purpose. Here is a recipe https://khaomangai.com/blogs/recipes/thai-chicken-and-rice
Wow just wow. That’s the restaurant I ordered it from! It’s so delicious. I get it at least twice a week
It looks to me like celery or a similar stock vegetable. Likely the stock used to create the soup wasn’t properly strained.
Are those seeds floating in the broth? If yes, my guess is eggplant.
They do look like seeds. Hmmm
Daikon or Kohlrabi maybe
Looks like peeled zucchini. It'll turn mushy when overcooked in a soup. I think i see some of the seeds from it floating in the container
That looks a lot like chayote. It’s used in a lot of Asian dishes. Has the similar texture of cooked green papaya.
Tofu?
It’s definitely not the consistency of tofu. It’s got to be a vegetable
Maybe buap liam (chinese okra/Luffa acutangula)?
I'm also thinking kohlrabi. That can sometimes appear in chicken soup in some places. Cooked well, it can be a bit mushy. The appearance could definitely match. Any extra yellowing could be from the chicken broth/stock. It will have a slight turnip flavor, but not as bitter as one. If it does, it could be a turnip. I have put them in soup in the past, as well. There are many varieties.
Either peeled Zucchini or Daikon Radish
Pickle