Sabaw ng Sotanghon - Sotanghon Chicken Noodle Soup

Sabaw ng Sotanghon - Sotanghon Chicken Noodle Soup is a familiar and favorite Philippine soup classic. Its ease and simplicity make it a popular starter to Filipino meals, whether it's a family dinner or party fare. Saute garlic, onions, celery and scallions, then braise a few chicken cuts to flavor the stockpot. Pour the patis and stock, then let it simmer. Add sotanghon noodles, julienned carrots and cabbage to complete the hearty soup. This is a recipe on The Quirino Kitchen by Elizabeth Ann Quirino.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Appetizer, Soup

Cuisine: Asian, Filipino

Keyword: Sabaw ng Sotanghon

Servings: people

Calories: 0.3kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Large Stockpot

Ingredients

2 Tablespoons vegetable oil
4 cloves garlic, minced
1 whole onion, chopped
1 large stalk celery, chopped
2 stalks scallion whites, chopped
1 whole medium-sized carrot, julienned
250 grams chicken cuts, bone-in; around 2 pieces; breast or thighs
2 Tablespoons patis (fish sauce)
1 Tablespoon achuete (annatto) powder
¼ cup warm water, to dilute achuete
8 to 10 cups soup stock or water
24 oz. dried sotanghon noodles
2 to 3 cups shredded cabbage
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 stalks scallion greens, chopped, for garnish

Instructions

To prepare the sotanghon noodles:

In a medium-sized bowl filled with water, soak the sotanghon noodles for 20 minutes. Do not soak longer than this time or the noodles get mushy.
Drain and discard the liquid. Set noodles aside in a colander.

To cook the Sotanghon Chicken Noodle Soup:

In a large stockpot, over medium-high heat, pour the oil.
When oil is hot enough in about 2 minutes, saute the garlic, onions, celery, scallion whites and carrots.
Add the chicken and braise for about 5 minutes till the skin is slightly brown.
Separately, in a small bowl, combine the achuete (annatto) powder with warm water. Blend till liquid is smooth and there are no lumps.
In the stockpot, pour the patis, achuete liquid, and soup stock. Blend well.
Adjust the heat to a medium and let the broth simmer for 1 hour, till the chicken is cooked and tender.
When the chicken is cooked, take out from the stockpot, and slice into shreds on a chopping board.
Return the shredded chicken to the simmering stockpot. Discard the bones.
Add the shredded cabbage. Season the soup with salt and pepper.
Stir and continue simmering for 8 to 10 minutes more till cabbage is soft.
Garnish with scallion greens. Serve the soup piping-hot in individual bowls.

Cook's comments:

Sotanghon noodles are dried, transparent noodles and can be purchased at Asian supermarkets or online sources.
Substitution: I have also used leftover rotisserie chicken, sliced in shreds, for this recipe and it is just as delicious. Cooking time is less because the chicken is already cooked.

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