Sopas

A milky chicken and macaroni soup, with the pasta boiled apart so it does not drink the broth.

Chicken, Pork. Not vegetarian — contains chicken, chicken stock, fish sauce, pork.

Ingredients

• 250 g elbow macaroni
• 500 g chicken thighs
• 1.5 litres chicken stock
• 400 ml evaporated milk
• 2 carrots, diced
• 300 g cabbage, shredded
• 1 onion, chopped
• 4 garlic cloves, chopped
• 100 g ham, diced
• 2 tablespoons fish sauce
• 2 tablespoons butter
• 0.5 teaspoon black pepper

Method

1. BOIL THE MACARONI SEPARATELY and add it at the end. Cooked in the soup it takes up a litre of broth, swells overnight and turns the pot into a solid mass. Boil it 1 minute short of done, drain, rinse cold.
2. Fry the onion, garlic and ham in the butter, 4 minutes, until the onion is clear and the ham has caught at the edges.
3. Chicken in, 4 minutes, turned over.
4. Stock and fish sauce in. Simmer covered 25 minutes.
5. Lift the chicken out, shred the meat off the bone, and put the meat back.
6. Carrots in, 8 minutes, until a knife just goes in.
7. Heat down low. Evaporated milk in, and from here it must not boil. Boiled, the milk splits and leaves grains floating in a thin liquid.
8. Cabbage in, 3 minutes, so it is wilted but still has some body.
9. Macaroni in for the last minute, just to warm through. Pepper, and taste for fish sauce.
10. Serve at once. Standing, the pasta keeps drinking whatever broth is left, so this is not a soup to make ahead.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes