We value your privacy

We use cookies to enhance your browsing experience, serve personalized ads or content, and analyze our traffic. By clicking "Accept All", you consent to our use of cookies.

Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

SOTANGHON RECIPE

by

Step 1: Prepare the Chicken Broth

  1. In a large pot, combine the chicken, water, onion, garlic, bay leaf, salt, and pepper.
  2. Bring to a boil, then lower the heat and simmer for 20-30 minutes, or until the chicken is tender.
  3. Remove the chicken and let it cool slightly before shredding the meat. Set aside.
  4. Strain the broth and reserve for the soup.

Step 2: Sauté the Aromatics

  1. Heat the cooking oil in a large pot over medium heat.
  2. Sauté the garlic until golden and fragrant. Add the chopped onion and cook until translucent.

Step 3: Add Vegetables and Seasoning

  1. Stir in the carrots and cabbage (if using). Cook for 2-3 minutes, just until slightly softened.
  2. Add the annatto powder or oil, and stir to evenly coat the vegetables.
  3. Season with fish sauce and mix well.

Step 4: Combine the Ingredients

  1. Pour in the reserved chicken broth and bring the mixture to a gentle boil.
  2. Add the shredded chicken and drained sotanghon noodles to the pot. Simmer for 5-7 minutes, or until the noodles are fully cooked and have absorbed the broth.
  3. Adjust the seasoning with soy sauce, salt, or additional fish sauce, if needed.

Step 5: Assemble and Garnish

  1. Ladle the sotanghon soup into serving bowls.
  2. Top with boiled egg halves, fried garlic bits, and chopped green onions.
  3. Serve with calamansi or lemon wedges on the side for a tangy kick.

Serving Suggestions

Sotanghon is perfect as a main meal or as part of a Filipino feast. Pair it with warm pandesal or a side of lumpiang shanghai (Filipino spring rolls) for a complete meal.

Tips for Success

  • Annatto Powder: This adds a bright orange hue to the broth but is optional. You can skip it for a clear soup.
  • Noodle Soaking: Soak the noodles in cold or lukewarm water to prevent them from becoming overly mushy.
  • Chicken Options: Use rotisserie chicken for a quick version, or substitute with pork or shrimp for variety.

Why This Recipe Works

The rich broth infused with chicken and aromatics pairs beautifully with the light and slippery sotanghon noodles. Each bite is a delicious balance of savory, slightly sweet, and tangy flavors.

This sotanghon recipe is a beloved classic that warms the soul and satisfies the appetite, making it a perfect addition to your recipe repertoire!

2 of 2Next

Leave a Comment