Sure, here’s a recipe for a classic Filipino noodle soup known as “Chicken Sotanghon Soup.” It’s a comforting and flavorful dish that’s relatively easy to make.
Chicken Sotanghon Soup (Filipino Vermicelli Noodle Soup)
Ingredients:
- 1/2 lb chicken breast or thigh, sliced into strips
- 6 cups chicken broth
- 200g sotanghon (vermicelli) noodles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, julienned
- 1/2 small cabbage, shredded
- 1 tablespoon fish sauce (patis)
- 1 tablespoon soy sauce
- 2 tablespoons cooking oil
- Salt and pepper to taste
- 2 hard-boiled eggs, sliced (optional)
- Chopped green onions or cilantro for garnish
- Fried garlic for garnish
- Lemon or calamansi wedges for serving
Instructions:
- Prepare the Sotanghon Noodles:
- Soak the sotanghon noodles in water for about 10-15 minutes or until they soften. Drain and set aside.
- Cook the Chicken:
- In a large pot, heat the cooking oil over medium heat.
- SautΓ© the onion and garlic until they become fragrant and translucent.
- Add the chicken strips to the pot and cook until they are no longer pink.
- Flavor the Broth:
- Pour in the chicken broth, fish sauce, and soy sauce. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Add Vegetables and Noodles:
- Add the julienned carrots and shredded cabbage to the pot. Cook for about 5 minutes until the vegetables are tender.
- Add the drained sotanghon noodles and simmer for another 3-5 minutes until the noodles are fully cooked.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with sliced hard-boiled eggs, chopped green onions or cilantro, and fried garlic.
- Serve:
- Serve hot with lemon or calamansi wedges on the side for a fresh, tangy touch.
Enjoy your homemade Chicken Sotanghon Soup! It’s perfect for a cozy meal, especially on a rainy day.
