Sotanghon - soun with chicken

Ingredients

• 175 gsotanghon (glass noodles)
• 1chicken breast
• 10shiitake mushrooms
• 1onion
• 9 clovesgarlic
• 750 mlchicken stock
• 125 mlannatto water
• ½ smallcarrot
• ½leek
• 1 bunchcelery
• 1½ tbspfish sauce
• ½ tsppepper
• 4 tbspoil
• as neededwater
• 1spring onion, finely sliced
• to tastelime slices

Instructions

1. 1

   Cook the chicken

   Heat water in a pan and cook the chicken breast. Remove it and slice it thinly.

2. 2

   Prepare the ingredients

   Chop the garlic and finely cut the onion. Cut the carrot and leek into matchsticks, and finely cut the celery. Soak the shiitake mushrooms in water, then slice them into thin strips. Soak the sotanghon in water for 10 minutes, then cut it into pieces.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the garlic for 2 minutes. Add the onion and cook until soft.

4. 4

   Add chicken and mushrooms

   Add the sliced chicken and shiitake mushrooms to the pan and fry for 2 minutes.

5. 5

   Simmer the vegetables

   Pour in the chicken stock and annatto water, then bring the mixture to the boil. Add the carrot, leek and celery and boil for 3 minutes.

6. 6

   Cook the noodles

   Add the sotanghon and cook for 3 minutes. Stir in the fish sauce and pepper.

7. 7

   Garnish and serve

   Top with the sliced spring onion and lime slices, then serve.

What is sotanghon?

Sotanghon is a Filipino name for thin glass noodles, often made from mung bean starch. The noodle soup is associated with Filipino home cooking, while this recipe description places it in an Indonesian/Asian cuisine context.

Here, chicken, shiitake and crisp-cut vegetables give the mild noodles savoury depth and contrasting texture. Annatto water adds colour, while lime brings a sharp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The sotanghon supplies most of the carbohydrates, while the chicken contributes protein. Oil carries much of the fat, and the stock, fish sauce and chicken also contribute to the dish's savoury saltiness. To balance the plate, serve it with extra non-starchy vegetables.

The ingredients that build flavour

Garlic and onion: frying these first softens their bite and lays down the savoury base for the broth.

Shiitake and fish sauce: the mushrooms bring an earthy note, and fish sauce seasons the soup with salty savouriness. Add the fish sauce near the end as directed so you can taste its impact in the finished broth.

Getting the noodles ready

Soaking: give the sotanghon 10 minutes in water before cutting it into pieces. This makes the strands easier to handle when they go into the soup.

Timing: the noodles cook for 3 minutes in the broth. Follow that short cooking time to help them stay distinct rather than becoming overly soft.

Preparing the vegetables

Matchsticks: cut the carrot and leek into thin, even strips so they cook quickly during their 3-minute boil.

Fine cuts: finely chopped celery and onion distribute through the soup, while the sliced mushrooms and chicken make spoonfuls easy to eat.

Cooking the chicken

Poaching: cook the breast in water before slicing it thinly, as the method specifies. The recipe does not give a cooking time, so check that the chicken is cooked through before removing it.

Returning it to the pan: the sliced chicken is fried with the mushrooms for 2 minutes, then simmered with the stock and vegetables.

Serving the soup

Fresh finish: scatter the finely sliced spring onion over the soup and serve it with lime slices. A squeeze of lime brightens the savoury broth.

Make it a meal: serve the soup on its own for a lighter meal, or alongside a simple vegetable dish if you want more variety at the table.

Recipe notes & tips

• Cut the chicken thinly so it is easy to eat with the noodles.
• Keep the carrot and leek strips similar in size for even cooking.
• Measure the annatto water and stock before adding them to the pan.
• Taste the broth after stirring in the fish sauce and pepper.
• Serve the lime alongside the soup so each person can adjust the sharpness.

Variations

• More vegetables: add extra carrot or leek, keeping the strips thin.
• Mushroom swap: use another sliced mushroom if shiitake is unavailable.
• Extra lime: serve additional lime wedges for a sharper finish.
• More pepper: add extra pepper at the table for a warmer, spicier note.

Common mistakes to avoid

• Over-soaking the noodles: soak for the stated 10 minutes, then add them for their 3-minute cook.
• Uneven vegetable cuts: make the carrot and leek matchsticks similar in thickness so they cook together.
• Burning the garlic: fry it for 2 minutes, keeping an eye on it as it cooks.
• Skipping the chicken check: confirm the breast is cooked through before slicing it.
• Adding the garnish too early: finish with spring onion and lime just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot; the noodles may soften as they sit in the broth.

Frequently asked questions