ReceptnaptárRecipes › Southeast Asian › Lunch
Sotanghon soup (chicken glass noodle soup)
A home-style Filipino soup: chicken, glass noodles and vegetables in an orange-tinted, garlicky broth. A favourite comfort food on rainy days and when unwell.
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Method
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- Bring the chicken to the boil with the water, skim, and cook for 25 minutes. Remove, shred the meat, and set the broth aside.
- In a pot, fry the onion and garlic in the annatto oil for 3 minutes.
- Add the shredded chicken and 1 tbsp fish sauce, and fry for 1 minute.
- Pour in the broth, bring to the boil, add the carrot and wood ear mushroom, and cook for 4 minutes.
- Add the drained glass noodles and Chinese cabbage, and cook for 2-3 minutes until the noodles are translucent and soft. Season with the remaining fish sauce and pepper.
- Serve hot, sprinkled with spring onion and fried garlic.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Glass noodles soak up a lot of liquid; thin with broth when reheating if it's sitting.
- Annatto oil gives it its colour; paprika oil looks good too.
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