Chicken Sotanghon Soup
Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 3/4 lb chicken breast
- 8 cup water
- 2 tbsp oil
- 6 big cloves garlic (- minced finely)
- 1 medium onion (- chopped)
- 3-4 tbsp fish sauce
- 1/8 tsp ground pepper
- 1 chicken broth cube
- 1-2 tsp achuete powder
- 1 big carrot (- julienned)
- 3+1/2 oz sotanghon noodles
- 2 cup cabbage (- cut into thin strips)
- 5-6 eggs ((hard boiled))
- 1/2 cup green onion (- chopped)
Instructions
- 1
In a large pot, boil chicken in 8 cups of water until cooked. Remove chicken from broth and cut into slices about a half inch thick. Set the chicken and broth aside.
- 2
In a large pot over medium-low heat, heat oil. Set about a tablespoon of minced garlic aside. Add the rest of the garlic to the oil and cook until browned. Remove fried garlic from oil and transfer to a small bowl.
- 3
In the same oil, add onions, garlic and cook until limp. Add the chicken, fish sauce ground pepper and cook for about 2 to 3 minutes.
- 4
Add chicken broth and chicken broth cube and bring to a boil.
- 5
In a small bowl, combine about ½ cup of the hot broth and achuete powder. Stir until achuete is dissolved. Add achuete water to the pot.
- 6
Add carrots and cook for about 1 to 2 minutes or until half done. Add sotanghon noodles. When noodles have slightly softened, add cabbage and cook for another 1-2 minutes or until noodles are cooked and vegetables are tender yet crisp.
- 7
Ladle soup into bowls and top with boiled eggs, fried garlic, and green onions. Serve while hot.