Chicken Sotanghon Soup

Ingredients for Chicken Sotanghon Soup

• 3/4 lb chicken breast
• 8 cups water
• 2 tbsp oil
• 6 large garlic cloves, finely minced
• 1 medium onion, chopped
• 3–4 tbsp fish sauce
• 1/8 tsp ground black pepper
• 1 chicken broth cube
• 1–2 tsp achuete powder
• 1 large carrot, julienned
• 3 1/2 oz sotanghon noodles
• 2 cups thinly sliced cabbage
• 5–6 hard-boiled eggs
• 1/2 cup chopped green onion

How to cook Chicken Sotanghon Soup

1. 1.Boil chicken in water until cooked; slice it and reserve both chicken and broth.
2. 2.Brown all but 1 tablespoon garlic in oil; remove and reserve the fried garlic.
3. 3.Sauté onion and remaining garlic in the oil, then add chicken, fish sauce, and pepper for 2–3 minutes.
4. 4.Add reserved broth and broth cube; bring to a boil.
5. 5.Dissolve achuete in 1/2 cup hot broth, add it, then cook carrot 1–2 minutes.
6. 6.Add sotanghon, then cabbage once softened; cook 1–2 minutes until noodles are done. Serve topped with egg, fried garlic, and green onion.