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