Somehow, I’ve been wanting to drink soups in my meals. If I didn’t have any soups cooked, I will prepare instant noodles. Maybe because I watch too many Kdramas that I ended up adapting their meal habits, hehehe! Since I had too much chicken in the fridge, I cooked Chicken Sotanghon Soup. This is a Filipino noodle soup.
It’s a bit of work to cook this dish as I needed to set aside some stuff then pouring it in again. Also, had to shred the chicken one by one. But hey, after the soup is done, you’d feel that it’s all worth it! And this recipe is good for 6! So yay!
Chicken Sotanghon Soup
- 5 Cups water
- 1 Piece bay leaf
- 1 Kilo chicken thigh
- 4 Ounces sotanghon
- 2 Tbsp olive oil
- 6 Cloves garlic minced
- 1 Piece onion minced
- 3 Tbsp fish sauce
- 1 Tsp black pepper
- 1/2 Cup anatomy water
- 1 Piece chicken cube
- 1/2 Cup carrots julienned
- 1/2 Cup celery chopped
- 3/4 Cup cabbage shredded
- 3 Tbsp onion leeks chopped
- toasted galic for garnish
In a pot, add water and let boil.
Add bay leaf and chicken. Simmer until chicken is tender.
Remove bay leaf and chicken from the pot.
Save the chicken stock and set aside.
In a plate or chopping board, shred chicken meat. Set aside.
In a bowl, add water then sotanghon noodles. Soak for 5 minutes.
In the same pot, add cooking oil.
add garlic and onion and sauté until onions are cooked.
add shredded chicken, fish sauce, black pepper, Anna too water and chicken cube.
add chicken stock. Mix ingredients together gently then let boil.
Lower heat and simmer for 30 minutes.
Add carrots and celery and cook for another 5 minutes.
Add cabbage, onion leeks and sotanghon. Cook for another 3 minutes.
Combine ingredients then turn off heat.
Serve into bowls and top with toasted garlic.
Inspired by Panlasang Pinoy