Filipino Style Chicken Noodle Soup

The delicious Filipino style soup came about when I was searching for ideas to use up left over Wombok or Chinese Cabbage.  This wonderful vegetable is so versatile and is a very quick way of producing a soup or side dish when you don’t have much time…

I added in additional thighs as the stock should be very rich and I only had store-bought to hand, so the fresh thighs gave an additional depth of flavour.

The addition of paprika and turmeric is a substitute for Annatto powder which is used in Filipino and Vietnamese cooking but I was not able to find.  It gives a rich colour to the soup.  We ate this over two days and the flavour developed even more the second day.

Tip:  Don’t be tempted add additional salt as the fish sauce imparts enough flavour…



6 chicken thighs

8 cups of chicken stock

150 g bean thread vermicelli

2-½ tbsp vegetable oil

1 onion, thinly sliced

4 cloves of garlic, finely chopped

3 cm piece of ginger, finely chopped

1 large carrot, peeled and cut into fine matchsticks

1 bunch of Choy Sum trimmed and cut into 2 cm pieces

6 fresh Shitake mushrooms, thinly sliced with stalk removed

½ teaspoon of paprika

½ teaspoon of turmeric

80 ml (⅓ cup) fish sauce

1/2 wombok (Chinese Cabbage) thinly sliced

4 hard boiled eggs, peeled and halved

Fried garlic, to garnish


Simmer the chicken thighs in a large saucepan along with chicken stock for about 1 hour

Drain the chicken, reserving the liquid.

Cool the chicken slightly then, when cool enough to handle, roughly shred

Add a teaspoon of soy sauce and a shake of sesame oil and leave to marinate until ready to be added to the soup Heat the oil in a large saucepan over a medium heat.

Add the onion, garlic and ginger and cook over medium-low, stirring often, for 3 minutes or until the onion has softened.

Add the carrot, Choy Sum and mushrooms and cook, stirring, for another 5 minutes or until the vegetables have softened.

Stir in the paprika and turmeric and Chinese cabbage and cook for another 4-5 minutes or until cabbage has wilted.

Add the chicken cooking liquid to the saucepan with the fish sauce then bring the mixture to a simmer.

Add the noodles and cook for 6-7 minutes or until the noodles are transparent then add the chicken.

Cook for another 3 minutes or until the chicken is heated through.

Divide among bowls, top each with 2 eggs halves, and sprinkle with fried garlic to taste


Bon Appétit!


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