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Sotanghon Soup

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Difficulty: Beginner
Best Season: Winter, Fall
Description

This chicken vermicelli noodle bowl is light, flavorful, and soul-warming - perfect for cozy nights or simple family dinners. Simmered with ginger, onion, and carrots, the broth gets a natural golden hue from annatto seed water, adding both color and depth. Topped with tender chicken, soft noodles, and crispy garlic and shallots, it's a bowl full of comfort and texture - all made with everyday ingredients.

Instructions
  1. 1
    Make the Broth:
    • In a pot, add your chicken thighs and enough water to cover.
    • Add the white onion, ginger slices, green onion stalks, whole carrots, salt, chicken cube, and rock sugar.
    • Cover and bring to a gentle boil.
    • Skim off the white foam as it rises to keep your broth clear.
  2. 2
    Add color with Annatto:
    • In a small bowl, pour boiling water over annatto seeds and let them steep for 5-10 minutes.
    • Strain the seeds and pour the orange-colored water into your broth for a natural golden hue.
  3. 3
    Season and Simmer:
    • Add 1 tablespoon of fish sauce.
    • Simmer for about 10 more minutes, until chicken is fully cooked.
  4. 4
    Prepare the Chicken and Carrots:
    • Remove the chicken from the broth and slice it.
    • Take out the carrots and cut into bite-sized rounds.
  5. 5
    Prepare the Noodles:
    • Place vermicelli noodles in a bowl and pour hot water over them.
    • Let them soak for 5 minutes or until soft. Drain well.
  6. 6
    Assemble the Bowl:
    • In a serving bowl, arrange:
      - A bed of noodles
      - Sliced chicken
      - Carrot pieces
  7. 7
    Garnish:
    • Top with fried garlic and crispy fried shallots.
Keywords: High-Protein, Chicken dish
Read it online: https://www.mrstcooks.com/recipe/sotanghon-soup/