• 200 gm sotanghon (bean thread) noodles
  • 1 cup cooked chicken meat (shredded)
  • 6-7 cups chicken stock
  • 2 Tbsp oil
  • 1/2 head of garlic ā€“ minced
  • 1/2 medium onion ā€“ sliced
  • 1 Tbsp patis (fish sauce)
  • 4 dried Chinese black mushrooms (shiitake)
  • chopped green onions

Chicken Sotanghon Soup is a hearty soup dish made out of sotanghon (bean thread noodles or most commonly known as celophane noodles) combined with shredded chicken breast and mushroom or carrots. Chicken Sotanghon Soup can either be eaten with rice or plainly with bread. I love eating this as merienda specially during the rainy season.

Chicken Sotanghon Soup Cooking Procedure:

  1. Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
  2. Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
  3. Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
  4. Add chicken stock and bring to boil.
  5. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
  6. Garnish with chopped green onions.
  7. Serve hot with combined lemon juice and patis on the side.

Chef’s Note:

  • To add a reddish color to the soup, you can add anatto oil (atsuete).
  • You can replace mushroom with julienned carrots and leaks.
  • You can add boiled egg slices as garnish.
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