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Chicken sotanghon soup recipe

Chicken sotanghon soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

This Filipino chicken noodle soup recipe is exotic and full of flavour, yet easy to make. Both are equally delicious.

12 people made this

IngredientsServes: 10

  • 475ml water
  • 1 teaspoon salt
  • 450g chicken legs
  • 30g dried shiitake mushrooms
  • 225g cellophane noodles
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons annatto powder
  • 1 tablespoon fish sauce
  • salt and pepper to taste
  • 800ml chicken stock
  • 2 spring onions, chopped

MethodPrep:25min ›Cook:30min ›Ready in:55min

  1. Bring 475ml of water with 1 teaspoon salt to the boil in a pot; cook the chicken in the boiling water until until no longer pink in the centre and the juices run clear, about 10 minutes. Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones.
  2. While the chicken cools, place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice and set aside.
  3. Place the cellophane noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired.
  4. Heat the olive oil in a frying pan over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange colour. Stir the shredded chicken meat, sliced shiitake mushrooms and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken stock into the mixture. Bring to the boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the spring onion to serve.

Annatto powder

Annatto, or achiote, seeds don't have loads of flavour, but do give a rich red-orange hue to dishes. You can find whole or ground seeds in Caribbean markets. In a pinch, you can omit the seeds from this dish and still get fabulous results.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (9)

by vixenvillain

Great recipe. A bit time consuming because of making the shredded chicken but so delicious I've made it a few times now (and I'm very picky about recipes when they take over 45 minutes to make). Achiote powder was hard to find. You might look for it under Annatto seed instead if you can't find it (it's a bright red powder). This flavor is what really makes this dish, in my opinion.-29 Mar 2011

by PC Guy

I used oyster ear mushrooms and turmeric (it was all I had) and added shredded cabbage to the boil (for the fiber ). I dipped a warm hard roll in it, added a light salad and some iced tea. More than a meal. I thought it was an excellent recipe and far better even than I expected.-26 Mar 2012

by poemmommy1

This had a wonderful flavor. I couldnt find achiote powder so i used achiote paste and it didnt desolve well, but it was still very tasty. I think next time ill add a bit more broth because i like it a little more soupy. Im half filipino so this was a comforting and nostalgic dish.-26 Jan 2012

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