Anyone who has tried the classic chicken soup might agree when I say that the humblest, simplest appeal might be found in this bowl of pure comfort and coziness. Infused with various seasonings and vegetables, this dish is a soup of tasty, delectable solace that most people love to have on sick days. The heat rising from this soup also makes it perfect for particularly colder days, such as the rainy season.
But another plus to the chicken soup is its flexibility. With a mix of mild, but relatively salty flavors, some of the right seasoning ingredients coming into play might make this dish even better.
If you prefer your soup to be on the spicier side– specifically one with a bite of its own– this Spicy Sotanghon Chicken recipe is sure to be a favorite.
It also becomes even more delightful on the tongue because of the added texture of our sotanghon noodles. These are also known as cellophane noodles or crystal noodles. And much like other glass noodles, their quality is known to be slippery and soft. Because of their flexibility as a milder-tasting noodle, they also play well into the savory flavors of white pepper and red onion. And of course, the appetizingly thrilling spice of the Thai chili pepper add to this dish’s appeal.
Intrigued by the taste of this distinctly flavored hot dish? Read on for an easy-to-follow recipe!
Try cooking this Spicy Sotanghon Chicken Soup with me!
Let’s start off by preparing the contents of our soup. This will inevitably provide some much-appreciated spice and salty flavor to the dish. With this, you must gather 2 cloves of garlic, ½ cup of sliced green onions, 2 thumbs worth of ginger, 2 stalks of chopped lemongrassm and 8 pieces of Thai chili pepper. Put these together in a mortar, and crush them with a pestle tool. You may also make use of a food processor for this step. Then set it aside, so we can begin to saute.
Grab a cooking pot, and start heating up 3 tablespoons of oil in it. Then take your crushed ingredients from earlier, and start sauteing these for 1 minute. When you are done with this, take 1 ½ pounds of chicken. Make sure that they are properly cut into serving pieces, then place them in your pot. Start sauteing again, and keep doing this until the outer part begins to look like a light shade of brown.
Once you’ve noticed the change in color, we can work on turning our ingredients into a rich, flavorful soup that comes with a kick! Pour in 4 cups of water, and let this boil. Once it has started boiling, add 1 piece of Knorr Chicken Cube for enhanced flavor and taste. And then cover your pot. We will start to let our soup cook and absorb all of the added savor of our meat, crushed ingredients and added seasoning. Use low to medium heat for 30 minutes in cooking your soup.
Add your noodles to the mix:
Then integrate your 2 ounces of sotanghon, and let this cook for 3 minutes. Then add ½ cup of sliced green onions. And we will be finishing off with 1 tablespoon of patis or fish sauce and ¼ teaspoon of ground white pepper. This makes for a richer umami flavor.
Pour your delicious pot of Spicy Sotanghon Chicken Soup into your serving bowl of choice. And get ready to gulp down spoonfuls of this rich, salty dish!
If you enjoyed this dish, and are looking for other recipes with similar tones and tastes, I have a few suggestions at hand.
Try these related recipes!
Not much beats a lovingly prepared vegetable soup, and this still stands true for this Healthy Vegetable Soup recipe. If chicken soup is meant to taste like solace, this dish brings some of those comforting flavors into a bowl that is packed with various nutrients. This is because the recipe utilizes only vegetable ingredients and a couple of seasonings for the best taste. Not only does it provide all of the essential flavors of a boiling hot, appetizing soup, but it does all that with the nutrients and delightful textures of yellow squash, broccoli, zucchini and more!
It isn’t uncommon to be craving a soup with a particular kick. During cold weather, sometimes all your stomach is looking for is a spicy mishmash of ingredients in a bowl of delicious soup. But if you would like some tangy tones to your delectably spicy soup, this Hot and Sour Soup recipe may be just what you need! You might have also tried this in Chinese Buffet Restaurants, just as I have. So what better way to satisfy your craving for that soup than to make it straight from home?
The taste and texture of beef just goes extremely well with several Filipino soups and stews, such as beef mami. This Spicy Beef Noodle Soup recipe makes the most of this combination, while packing an extra punch. Just like the Spicy Chicken Sotanghon Soup, it makes the most of dried Thai chili. This ingredient brings a refreshingly hot spin to your beef noodle soup. The added vegetables also blend in well with the spice of the chili. And this makes for the perfect cold day combination.
Some soup dishes are best enjoyed as the main course, while others are arguably more flexible, and can also make great accompaniments to bigger meals. This Asian Chicken Soup recipe is a perfect go-to for most situations. This is because it can be both a main course and a side dish. It can even be an appetizer, depending on what you’re in the mood for. And if you’d like to make it a little spicier it tastes great with a tablespoon of Sriracha sauce!
If you enjoyed the soft sotanghon noodles from earlier, this is a delicious classic that will surely leave you full. Unlike previous recipes, the Pancit Sotanghon Na May Hipon dish is dry, but integrates just about as much, if not more, vegetables and seasonings for the best flavor. Try this out as a group dish during a special occasion! This is both delicious and great for sharing.
Feeling hungry? Try these recipes out to curb those cravings! And tell us your thoughts about this Spicy Sotanghon Chicken Soup recipe in the comments below!
Spicy Sotanghon Chicken Soup
- 1 1/2 lb. chicken cut into serving pieces
- 1 piece Knorr Chicken Cube
- 2 stalks lemongrass chopped
- 1 piece red onion sliced
- 8 pieces Thai chili pepper
- 2 cloves garlic
- 2 thumbs ginger
- 1 tablespoon patis
- 1/2 cup green onions sliced
- 2 ounces sotanghon
- 4 cups water
- 1/4 teaspoon ground white pepper
- 3 tablespoons cooking oil
- Combine garlic, onion, ginger, lemongrass, and chili. Crush the ingredients using a mortar and pestle tool or a food processor. Set aside.
- Heat oil in a cooking pot. Saute the crushed ingredients for 1 minute.
- Add chicken. Saute until outer part turns light brown.
- Pour-in water. Let boil.
- Add Knorr Chicken Cube. Cover the pot. Continue cooking using low to medium heat for 30 minutes.
- Add sotanghon. Cook for 3 minutes.
- Add green onions and season with patis and ground white pepper.
- Transfer to a serving bowl. Serve.
- Share and enjoy!