Chicken Sotanghon Soup

1/2 lb sotanghon (bean thread) noodles

2 cups chopped or flaked cooked chicken meat 

8 cups chicken stock 

3 Tbsp olive oil 2 cloves garlic, minced 

1 medium sized onion, thinly sliced 

3 Tbsp fish sauce 

1 medium sized carrot, julienned 

3/4 cup green onions, chopped  

salt and pepper


1. Soak sotanghon in water for 15-20 minutes or until soft. You may cut the noodles with scissors to shorten lengths and make it more manageable to handle. 

2. In a large saucepan over medium heat, saute garlic until light brown. 

3. Add chicken meat, carrots and onion. Saute until onion is almost translucent. 

4. Add chicken stock and fish sauce. Bring to a boil. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. 

5. Season with salt and pepper to suit your taste. Add 1/2 cup green onions. Simmer for another minute.

6. Transfer to individual serving bowls and garnish with remaining green onions. Serve hot!