Chicken Sotanghon (chicken glass noodles or cellophane noodles soup), it is an all time best cure-all soup.
It’s good for heartaches and flu. Not to mention, those “Monday blues”.
Best with with soft boiled egg toppings, chili garlic oil, toasted garlic, green chili, carrots and spring onions for some over the top slurping. Yummy-ness to the max!
Chicken Sotanghon Soup (Vermicelli Soup)
3.5 ounces (100 grams) dried sotanghon or mung bean noodles
2 cloves garlic, crushed
1 small onion, chopped
1 cup carrots, julienned (cut into thin long, strips)
2 tablespoons achuete oil (I used Mama Sita’s Anato powder)
1 cup cabbage, julienned
1/2 pound boneless chicken breast, boiled and shredded
6 cups chicken or pork stock
2 tablespoons fish sauce
salt and freshly ground pepper to taste
spring onions, thinly sliced
toasted garlic, garnish
chili garlic oil, garnish
soft boiled egg, 4 minutes
In a medium bowl, soak vermicelli noodles in water for 10 minutes to soften. Once the noodles have softened slice them into preffered lengths using a pair of kitchen shears. Let it stand in water and set it aside.
In a pan, heat achuete oil at medium to high heat. Fry garlic and onion until fragrant. Toss in carrots, cabbage, and shredded chicken breast. Add and stir in chicken and vegetables and let it coat in atchuete oil. Transfer in a big pot and pour chicken stock.
Drain water from noodles and add them to the pan. Season with patis or fish sauce. Let it come to a boil and simmer until vegetables and noodles are cooked.
Lastly, season with salt and freshly ground pepper top taste.
Serve hot with extra toasted garlic. Enjoy!
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