Sunday, 19 January 2014

Sotanghon & Patola Soup with Shrimp & Chicken





My husband is fond of mixing canned sardines (tomato based) and noodles particularly misua and sotanghon.  One time, he requested that I cook canned sardines with patola and sotanghon because he just felt like eating one.

I was about to open the Ligo canned sardines when I heard the shrimps and minced chicken crying out to me to be noticed, "use us, use us".  My heart melted so I put back the can of sardines in the cupboard and thawed the shrimps and minced chicken instead. Reasons, reasons, reasons.  I change my mind a lot when I cook depending on the state of my mood (evil green) AND also because I don't want sardines and sotanghon at this particular moment AND also because the last time I cooked sardines with noodles (I used misuah), half of it went to waste. And so here it was, my  sotanghon & patola soup with shrimp and chicken.


We had this soup dish for supper a while back.  It is great for dinner specially during this Qatar winter season. It's about 15 degrees Celsius at the moment and this bowl of sotanghon & patola soup with shrimp and chicken beats that's winter chills.  So go get wrap up warm and whip up this delicious soup dish.




By the way, when I served the soup to my husband a while back, I actually forgot to garnish it with the chopped green onions :D my bad.

This recipe made 4 servings 

     PATOLA & SOTANGHON SOUP 
          w/ SHRIMPS & CHICKEN

Ingredients :

Sotanghon - 75 g.
Patola, diced
Shrimps - 50 g
Chicken, minced - 100 g
Squid Balls - 15 pcs
Garlic, minced - 5 cloves
Onions, diced - 1 small
Celery, diced - 1 stalk
Water - 4 c
Chicken Bouillon - 1 pc
Fish Sauce - 1 tbsp
Salt to taste
Black Pepper Powder
Vegetable Oil
Green onion leaves, chopped -  for garnishing

Cooking Procedure : 

1. Soak vermicelli in water for about 30 minutes, drain, and set aside
2. Place oil, garlic, and onion in a pan, heat it under medium fire to saute the garlic and onion.
3. Add the chicken and stir until the chicken changes in color.
4. Stir in the celery and cook until the chicken is almost brown.
5. Toss in the shrimps and give a quick stir.
6. Pour the water in the pan then add the fish sauce, chicken bouillon, and black pepper powder and bring to a boil.
7. Add the patola, squid balls, and the sotanghon and simmer until the vegetables had softened.

Transfer the soup into bowls and garnish with chopped green onion leaves.





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