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Chicken Sotanghon Soup
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Chicken sotanghon soup recipe

This Chicken Sotanghon Soup is another great and delicious variation of Chicken Noodle Soup which usually uses egg noodles while in this recipe we will be using Sotanghon or “vermicelli” noodles.
Course Soup
Cuisine Filipino
Keyword Chicken, Soup
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings 4 people
Calories 402kcal
Author Joost Nusselder
Cost $3

Ingredients

  • ounces (100 grams) dried sotanghon or mung bean noodles
  • 2 tbsp achuete oil
  • 2 cloves garlic crushed
  • 1 small onion chopped
  • 1 cup carrot julienned (cut into thin long, strips)
  • 1 cup green cabbage julienned (cut into thin long, strips)
  • ½ pound boneless chicken breast boiled and shredded
  • 6 cups chicken or pork stock
  • 2 tbsp fish sauce
  • salt and freshly ground pepper to taste
  • green onions thinly sliced
  • chicharron

Instructions

  • Soak sotanghon noodles in water for at least 10 minutes. When the noodles have softened cut them into shorter lengths using a pair of kitchen shears. Keep them in water and set aside.
  • Heat achuete oil in a large pot over medium-high heat.
  • Saute garlic until lightly browned. Add onions and saute until fragrant and softened.
  • Add carrots, cabbage, and shredded chicken breast.
  • Toss to coat chicken and vegetables with oil.
  • Add chicken stock.
  • Drain noodles and add them to the pot.
  • Add fish sauce.
  • Bring to a boil and simmer until vegetables and noodles are cooked.
  • Season with salt and freshly ground pepper to taste.
  • Garnish with green onions and chicharron and serve hot.

Video

Nutrition

Calories: 402kcal