Sotanghon Soup Recipe

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1 vote | 1082 views

Servings: 4

Ingredients

1 1/2 cups Flaked Chicken Meat (Cooked)
250g medium sized shrimps, shelled
1 cup rehydrated wood ear fungus, sliced
150 g Sotanghon noodles
1 carrot, thinly sliced
6 garlic cloves, minced
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
Fish Sauce
White Ground Pepper
Fried garlic

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