Delicious & Healthy Sotanghon Soup

Here’s the secret of Sotanghon soup. You can follow the same steps and enjoy it at home with family and friends.

Key-Ingredients:

• 1 medium carrot (cut into strips)
• 1 cup of sliced green beans
• 1/2 kilo of pre-cooked chicken breast (shred cooked meat)
• 3 tablespoons of fish sauce (patis)
• 2 medium onions (sliced)
• 6 cloves of garlic (chopped)
• 2 liters of hot water
• 1/2 liter of chicken stock
• 2 tablespoons of chicken powder (or 2 chicken bouillon cubes)
• 1/2 teaspoon of black pepper
• 3 tablespoons of atsuete seeds
• 1/2 cup of chopped celery

Cooking Instructions:

• Start by cutting the vegetables properly. Take a cooking pot and add water to it to boil. Wait for the boil, add dried bay leaf and chicken to the pot, and let it cook for 20 to 25 minutes. This step is to prepare chicken for the cooking process. 
• Shred the cooked meat in a small bowl, and set it aside for later use. Take another pot and add oil to it, let it cook over medium heat before adding garlic to sauté. 
• You’ve to wait for a few moments till the garlic cloves become golden, then add onion to it. Stir them well in the pot for a few minutes. 
• Add the shredded chicken pieces, fish sauce, and chicken powder, and cook the chicken for a few minutes. The chicken powder and fish sauce will add a unique flavor to the chicken. 
• Add carrots and stir the spoon continually. Pour hot water, chicken stock, black pepper, and atsuete seeds. 
• Remember, the method to add atsuete seed is a bit different. You should take atsuete seeds in a sieve and then gently immerse them into the cooking pot. Let the atsuete seeds steep in the hot liquid; soon, the soup will begin to change color, and this is what we want. 
• Once the soup has changed its color, remove the sieve from the pot as well as the atsuete seeds. Add celery, and green beans, and let everything cook in the pot. 
• Add the noodles in the last, let them boil, and then eggs. The Sotanghon soup is ready to serve!