Chicken Sotanghon Soup is a great recipe for cool, rainy days. In some provinces in the Philippines, this is commonly presented to visitors after the birth of a child. Although the noodles are more costly than those used in Bihon, it is one of the nicest soups I have tasted. It is sometimes served as a main dish. There are some variations to this dish. As always, people from different locations do things a little differently. This particular recipe, comes from my parents, and this is the way they cook their chicken sotanghon soup. Tell us your variation of the dish, and we’ll give it a try.
- 1 pack sotanghon (bean thread or vermicelli noodles)
- 1/3 kg chicken, boiled and shredded
- 3-4 cups chicken stock or water
- 1/2 bundle green beans or Baguio beans, cut in strips
- 1 small onion, chopped
- 3 garlic cloves, minced
- 3 – 4 tbsp. fish sauce
- spring onions, chopped
- pepper to taste
- cooking oil
- Servings: 3-4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
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- Soak the noodles in warm water for at least 30 minutes. Drain and set them aside.
- Boil the chicken over medium heat until it’s tender. Keep the stock. Shred it into flakes.
- Add cooking oil to a preheated pan. Saute the onion and garlic until they are soft and fragrant.
- Add in the shredded chicken and saute it until it’s light brown. Season it with Fish sauce and pepper. Stir it for a few minutes.
- Pour in the stock and bring it to boil. Place in the Baguio beans. Cover and simmer until the beans are tender.
- Add in the noodles and toss them. Simmer for few minutes until noodles are soft. Add water if necessary. Turn off heat.
- Sprinkle with spring onions and serve hot. Enjoy!
