Jump to Recipe

Filipino Sotanghon Soup, also known as Sotanghon Guisado or Pancit Sotanghon, is a traditional Filipino noodle dish featuring sotanghon noodles, which are also known as cellophane noodles or bean thread noodles. This soup is typically light, savory, and packed with vegetables and protein, making it a popular comfort food in Filipino cuisine.

Key Ingredients in Filipino Sotanghon Soup:

1. Sotanghon Noodles: These thin, transparent noodles are made from mung bean starch or sometimes potato starch. They are very light and absorb the flavors of the broth well.
2. Protein: Common choices include chicken, pork, shrimp, or a combination of these. The protein is usually sliced into thin strips or small pieces.
3. Vegetables: Sotanghon Soup often includes a variety of vegetables such as carrots, cabbage, bell peppers, green beans, and sometimes mushrooms. These vegetables add texture, color, and nutritional value to the dish.
4. Aromatics: Garlic and onions are typically sautéed in oil to start building the base flavors of the soup.
5. Broth or Sauce: The soup can be made with chicken broth, sometimes flavored with soy sauce or fish sauce for added depth of flavor. Some variations may include a touch of oyster sauce or sesame oil.
6. Garnishes: Chopped green onions or cilantro are commonly used as a fresh garnish to enhance the soup’s flavors.

Cooking Method:

1. Preparation: Sotanghon noodles are soaked in water until softened, then drained before cooking. This helps them cook quickly and absorb the flavors of the soup.
2. Sauté Aromatics: Garlic and onions are sautéed in oil until fragrant and lightly browned.
3. Cook Protein: Chicken, pork, or shrimp (or a combination) are added to the pot and cooked until they are no longer pink.
4. Add Vegetables: Harder vegetables like carrots and green beans are added first, followed by quicker-cooking vegetables like cabbage and bell peppers.
5. Broth and Noodles: Chicken broth (or a combination of broth and water) is added to the pot along with soy sauce or fish sauce for seasoning. Once the broth comes to a boil, the soaked sotanghon noodles are added and cooked until tender.
6. Finish and Serve: The soup is typically simmered until all ingredients are heated through and the flavors meld together. It is then garnished with chopped green onions or cilantro before serving.

Variations:

• Meatless Option: Sotanghon Soup can also be made vegetarian by omitting the meat and using tofu or simply increasing the amount of vegetables.
• Regional Variations: Different regions in the Philippines may have variations of Sotanghon Soup, incorporating local ingredients or spices.

Filipino Sotanghon Soup is enjoyed as a comforting meal on its own or served alongside rice for a heartier dish. It’s versatile, relatively quick to prepare, and offers a balanced combination of flavors and textures that appeal to many Filipino households.

Here’s a detailed recipe for Keto-friendly Filipino Sotanghon Noodle Soup:

Filipino Sotanghon Noodle Soup Recipe (Keto, Low-Carb)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 200g sotanghon noodles (also known as cellophane noodles or bean thread noodles)
• 1 lb boneless chicken thighs, sliced into bite-sized pieces
• 1 medium carrot, julienned
• 1 cup sliced cabbage
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, julienned
• 8 cups chicken broth (preferably homemade)
• 2 tbsp fish sauce (adjust to taste)
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)
• 1/4 cup chopped cilantro or parsley (for garnish)
• Sliced calamansi or lime wedges (for serving)
• Optional: 1 tbsp coconut aminos (for a slightly sweeter flavor)

Instructions

Prepare Sotanghon Noodles:

• Place the sotanghon noodles in a bowl and cover with hot water. Let them soak for about 10 minutes until softened. Drain and set aside.

Cook Chicken:

• In a large pot, heat a tablespoon of oil over medium-high heat. Add the sliced chicken thighs and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.

Saute Aromatics:

• In the same pot, add another tablespoon of oil if needed. Saute the garlic, onion, and ginger until fragrant, about 2 minutes.

Add Vegetables and Broth:

• Add the julienned carrot and sliced cabbage to the pot. Stir and cook for 2-3 minutes until slightly softened.
• Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Season the Soup:

• Stir in the fish sauce and optional coconut aminos. Taste and adjust seasoning with salt and pepper as needed.

Add Noodles and Chicken:

• Add the softened sotanghon noodles to the pot. Simmer for 3-4 minutes until the noodles are tender.
• Return the cooked chicken to the pot and heat through for another minute.

Serve:

• Ladle the Keto-friendly Sotanghon Noodle Soup into bowls. Garnish with chopped green onions and cilantro or parsley.
• Serve hot with sliced calamansi or lime wedges on the side for squeezing over the soup.

Nutrition Information per Serving:

• Calories: Approximately 300 kcal
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Net Carbs: 19g
• Protein: 25g
• Fat: 10g

Note: Nutrition information may vary based on exact ingredients used.

Tips:

• Sotanghon noodles are relatively low in carbs compared to traditional wheat noodles, making them suitable for keto diets in moderation.
• Adjust the amount of fish sauce and coconut aminos according to your taste preference.
• Feel free to add other keto-friendly vegetables such as spinach or bok choy to enhance the soup’s nutritional profile.

Enjoy your Keto-friendly Filipino Sotanghon Noodle Soup, a satisfying and flavorful dish that fits well into a low-carb lifestyle!