Seafood Sotanghon Soup

Seafood Sotanghon Soup is a tasty Filipino soup made with shrimps, fish balls and topped with hard boiled eggs. Easy to make, delicious and fulfilling.

  • 1/2 lb. medium size shrimps, peeled and deveined
  • 1/2 lb. homemade fish ball, sliced
  • 6 hard boiled eggs, peeled
  • 360 grams sotanghon (bean thread/cellophane noodles)
  • 3 stem celery, julienne
  • 1 carrot, sliced
  • 4-5 cloves of garlic, sliced thin
  • 1 small onion, sliced thin
  • 2 stem green onion, chopped for garnishing
  • 1/2 teaspoon achuete powder diluted in 1 tablespoon cooking oil
  • 2 knorr chicken cubes
  • salt and ground pepper to taste
  • 1 tablespoon cooking oil
  • 6-8 cups of water

  1. In a big deep pot, sauté garlic and onion in 1 tablespoon cooking oil till caramelized.
  2. Add achuete oil, carrots, celery, fish balls and shrimps. Stir for a minute then add water.
  3. Bring to a quick boil. Once it starts boiling add knorr chicken cubes, salt and ground pepper to taste.
  4. Reduce heat to medium low and simmer for 5 to 10 minutes.
  5. Add sotanghon, stir and simmer for few minutes.
  6. Add hard boiled eggs and simmer for few minutes or till sotanghon is fully cooked.
  7. Remove pot from heat, garnish with chopped green onion and serve hot. Enjoy.

RELATED (click name to see complete recipe)

Popular Posts