Chicken Sotanghon Soup
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 Bihon, it is one of the nicest soups and is sometimes used as a main dish. There are some variations of this dish. This recipe, came from my parents and this is the way they cook their soup. If you have another variation of dish dish, let us know 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
(3.5 / 5)
- Soak noodles in warm water for at least 30 minutes. Drain and set aside.
- Boil chicken over medium heat until tender. Keep the stock. Shredded into flakes.
- Add cooking oil in a preheated pan. Saute onion and garlic until soft and fragrant.
- Add shredded chicken and saute until light brown. Season with Fish sauce and pepper. Stir for a few minutes.
- Pour in stock and bring to boil. Place in Baguio beans. Cover and simmer until beans are tender.
- Add the noodles and toss. Simmer for few minutes until noodles are soft. Add water if necessary. Turn off heat.
- Sprinkle with spring onions and serve hot. Enjoy!
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