Sotanghon Soup
Ang Sarap
Ang Sarap
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  • 1 1/2 cups Flaked Chicken Meat (Cooked)
  • 250 g medium sized shrimps, shelled
  • 1 cup rehydrated wood ear fungus, sliced
  • 150 g Sotanghon noodles
  • 1 carrot, thinly sliced
  • 6 garlic cloves, minced
  • garlic
  • 1 red onion, chopped
  • 5 cups Shrimp Stock (you can do this by boiling the shrimp heads and shells and pounding them with mortar and pestle when cooked)
  • 5 cups Chicken Stock (you can use the stock from boiling the chicken you just flaked)
  • 1 tbsp powdered Annatto (Atsuete) Powder
  • White Ground Pepper
  • 6. Add the Annatto mixture and carrots to the soup, turn off the heat, season with fish Sauce and white ground pepper the top with toasted garlic
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