Go Back
Chicken Sotanghon Soup

Chicken Sotanghon Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1/4 cup canola oil, divided
  • 2 tbsp annatto seeds
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 8 cups low-sodium chicken broth
  • 3 tbsp fish sauce
  • 2 bundles (60 g) sotanghon noodles
  • 1/2 cup dried wood ear mushrooms, rehydrated and sliced
  • 2 hard-boiled eggs, halved
  • 2 green onions, sliced
  • Salt and black pepper

Method
 

  1. Heat 2 tbsp oil in a heavy pot over medium-high. Season chicken with salt and sear until golden, about 4 minutes per side. Remove and set aside.
  2. Lower heat to medium. Add remaining 2 tbsp oil and annatto seeds, cook 2 to 3 minutes until oil turns orange-red. Scoop out and discard seeds.
  3. Add onion, garlic, and ginger to the annatto oil. Cook 3 to 4 minutes until soft.
  4. Pour in broth and fish sauce, return chicken, and bring to a boil. Reduce to a simmer and cook 20 to 25 minutes until chicken shreds easily. Remove chicken, shred, and return to pot.
  5. Soak noodles in warm water 10 minutes, drain, and cut. Add noodles and mushrooms to the pot, simmer 3 to 5 minutes until noodles are tender. Ladle into bowls, top with eggs and green onions, and serve hot.

Notes

The noodles continue to absorb liquid once the soup is off the heat, so serve right away. For bone-in chicken, add about 10 extra minutes of simmer time.