Sotanghon Soup

Ingredients for Sotanghon Soup

• 1 1/2 cups cooked flaked chicken meat
• 250 g medium shrimp, shelled
• 1 cup rehydrated wood ear fungus, sliced
• 150 g sotanghon noodles
• 1 carrot, thinly sliced
• 6 garlic cloves, minced
• 1 red onion, chopped
• 4 to 5 cups shrimp stock
• 4 to 5 cups chicken stock
• 1 tbsp powdered annatto (atsuete)
• Fish sauce, to taste
• Ground white pepper, to taste
• Fried garlic, for topping
• Oil, for cooking

How to cook Sotanghon Soup

1. 1.Heat oil in a pot over medium heat and sauté garlic and onion until fragrant.
2. 2.Add 4 cups each shrimp stock and chicken stock with wood ear fungus; bring to a boil.
3. 3.Add chicken and sotanghon; cook for 4 minutes.
4. 4.Add shrimp and cook 3 minutes more, adding stock if a soupier consistency is needed.
5. 5.Mix 1/2 cup hot broth with annatto until smooth, then return it to the pot with carrot.
6. 6.Turn off heat, season with fish sauce and white pepper, and top with fried garlic.