Sotanghon Soup Recipe by Minda
 Ingredients 45 min 4-6 servings 1 lb chicken (skin on), cut into chunks 1/2 cup salted butter 3 tablespoons minced garlic 1/2 cup sliced onions 2 tbsp Fish sauce 1 tbsp chicken powder 10 cups water 3-4 carrots, julienne 16 oz sotangon noodles Garnish Toasted garlic for garnish Sliced hard boiled eggs chopped spring onions 1 lb chicken (skin on), cut into chunks 1/2 cup salted butter 3 tablespoons minced garlic 1/2 cup sliced onions 2 tbsp Fish sauce 1 tbsp chicken powder 10 cups water 3-4 carrots, julienne 16 oz sotangon noodles Garnish Toasted garlic for garnish Sliced hard boiled eggs chopped spring onions Cooking Instructions 45 min 1 Start by adding butter into your pan or wok and melt it. Then add the garlic and onion and sauté until translucent. Add the chicken and cook until chicken is no longer pink in color. Add fish sauce and chicken powder. 2 Add the carrots and cook for a bit then add the water and let it boil then add the sotanghon noodles. At this time you can taste and adjust the seasoning as desired. Let it boil and simmer for about 10-15 minutes in medium heat. 3 Transfer to a bowl and garnish. Share and Enjoy. 1 Start by adding butter into your pan or wok and melt it. Then add the garlic and onion and sauté until translucent. Add the chicken and cook until chicken is no longer pink in color. Add fish sauce and chicken powder. 1 Start by adding butter into your pan or wok and melt it. Then add the garlic and onion and sauté until translucent. Add the chicken and cook until chicken is no longer pink in color. Add fish sauce and chicken powder. 2 Add the carrots and cook for a bit then add the water and let it boil then add the sotanghon noodles. At this time you can taste and adjust the seasoning as desired. Let it boil and simmer for about 10-15 minutes in medium heat. 2 Add the carrots and cook for a bit then add the water and let it boil then add the sotanghon noodles. At this time you can taste and adjust the seasoning as desired. Let it boil and simmer for about 10-15 minutes in medium heat. 3 Transfer to a bowl and garnish. Share and Enjoy. 3 Transfer to a bowl and garnish. Share and Enjoy. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! Minda @MindasKitchen6370 on August 01, 2024 23:23 San Pablo, CA Visit my website I love cooking specially for my family. So now I want to share my love for cooking to all of you to share with your own family! Enjoy! Comments Similar Recipes Soto Sapi/Traditional Indonesian Yellow Soup Soto Sapi/Traditional Indonesian Yellow Soup Soto is Indonesian traditional soup. From place to place Soto has different recipe but most of it mainly composed of broth, meat and vegetables. There are two different Soto, clear soup and creamy soup. 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I always make this in a lazy way, using a slow cooker 😊 (very untraditional way to cook Soto Ayam in Indonesia). Please do not get intimidated by the long list of ingredients. It may not look much from the photo, but it is very delicious and incredibly flavorful. Pawon Indo Bule Soto Ayam (Indonesian Yellow Chicken Soup) Soto Ayam (Indonesian Yellow Chicken Soup) ‘Soto’ is a traditional Indonesian soup. There are many different kinds of soto. One of favorite is called ‘Soto Ayam’ from Surabaya, the capital city of East Java. It has yellow color broth and is composed of chicken meat, mung bean vermicelli, hard boiled eggs, and topped with koya (a powder of mixed prawn crackers and fried garlic). Turmeric is added as one of the ingredients to get the yellow color of the chicken broth. Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘 jenscookingdiary Soto Ayam (Indonesian Yellow Chicken Soup) Soto Ayam (Indonesian Yellow Chicken Soup) ‘Soto’ is a traditional Indonesian soup. There are many different kinds of soto. One of favorite is called ‘Soto Ayam’ from Surabaya, the capital city of East Java. It has yellow color broth and is composed of chicken meat, mung bean vermicelli, hard boiled eggs, and topped with koya (a powder of mixed prawn crackers and fried garlic). Turmeric is added as one of the ingredients to get the yellow color of the chicken broth. Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘 jenscookingdiary More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ham & Turkey Sliders Peach Upside Down Cake Garlic Chicken Linguine Pancit Canton w/Crispy Pork Belly Mario’s Tomato Soup Ham & Turkey Sliders Peach Upside Down Cake Garlic Chicken Linguine Pancit Canton w/Crispy Pork Belly Mario’s Tomato Soup Pan-Fried Cod and Artichoke in a Caper Calamondin Butter Sauce Mixed vegetable curry, Garlic Parmesan Zucchini and Summer Squash Mushroom Parmesan Rice Sotanghon Guisado Coconut Flour Souffle Pancakes Easy Pasta salad Dry Fruits Laddoos Kolkata special street food:: Egg Chicken Roll Satisfy Your Taste Buds with Easy Chicken Sandwich 🥪 Pan-Fried Cod and Artichoke in a Caper Calamondin Butter Sauce Mixed vegetable curry, Garlic Parmesan Zucchini and Summer Squash Mushroom Parmesan Rice Sotanghon Guisado Coconut Flour Souffle Pancakes Easy Pasta salad Dry Fruits Laddoos Kolkata special street food:: Egg Chicken Roll Satisfy Your Taste Buds with Easy Chicken Sandwich 🥪 Cookpad Premium Find the most popular recipes on the top of your search results.