Sotanghon Soup is a tasty Filipino dish mostly made with chicken and vegetables. This recipe is special made with ground chicken meat ball, shrimp and topped with hard boiled egg. See step by step recipe below.

For Meatballs:
  • 1 lb. ground chicken
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • salt and ground pepper to taste
  • 1 egg
  • 1 tablespoon corn starch
  • 2 tablespoon flour

Making Meatballs:

Mix all meatballs ingredients and roll a teaspoon into a ball.

Brown meat balls in cooking oil for few minutes.

Remove from oil, place in paper towel to drain excess cooking oil and set aside.

For Broth:
  • 1 lb. shrimp, peeled whole and divined
  • 1 small carrot, sliced thin
  • 3 stem celery, sliced thin
  • 4 cloves of garlic, minced
  • 1 small onion, sliced thin
  • 1 tablespoon sesame oil
  • 1/2 teaspoon achuete diluted in 2 tablespoon cooking oil
  • 2 liter of water

Other Ingredients:
  • 1 cup cooking oil for frying meatballs
  • 360 grams sotanghon (bean thread/cellophane noodles)
  • 8 hard boiled eggs, peeled
  •  green onion, chopped for garnishing

Cooking Direction:

  1. Using a big pot heat achuete oil in medium low heat.
  2. Saute garlic and onion till caramelized.
  3. Add slices of carrots and celery. Stir for few minutes.
  4. Pour in water and bring to a boil.
  5. Season with salt and ground pepper to taste.
  6. Continue boiling in low heat for 15 minutes.
  7. Add sesame oil, shrimp and meatballs. Bring to a quick boil.
  8. Add sotanghon and allow to cook for few minutes.
  9. Add hard boiled eggs and simmer for few more minutes.
  10. Remove pot from heat and serve hot in a bowl garnish with green onions.
***You can add more water if you want it more soupy***



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