Chicken Sotanghon Soup with Ampalaya (Bittermelon)

Another comfort food for me is the chicken sotanghon soup with thin slices of bittermelon. It is a "manang" thing. I don't know of anyone else who likes this, but I do remember this as being introduced to my by my Nanay (just like I love tinolang manok with ampalaya and sweet corn that she also introduced to us, I like this sotanghon soup with ampalaya).

As usual, I just need chicken stock and meat for this, basically. I soak the sotanghon noodles first in hot water for about 5 minutes while I reheat the stock with meat. I seldom have ampalaya, so this is something I make only when I have these ingredients. And I am the only one who likes it in this family. My sons have not developed the taste for ampalaya (they tried, but did not like it). I let the ampalaya slices sit with salt sprinkled on them for about 5 minutes then rinse with cold water and pressed to remove the bitter juices. Then when sotanghon is almost cooked I add the ampalaya and let cook for about a minute or two, sprinkle with ground basil, and enjoy my bowl of soup.

Comments

  1. i'm not a fan but i do eat ampalaya.

    i'd like to ask if you'd be willing to exchange links with me? i hope it's alright. thanks.

    happy sunday!

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  2. I never tried this yet manang but I am willing to give it a shot,am a big fan of ampalaya,the pait it is the yummier=)Have a great Sunday!!!

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  3. Liza,
    It's very much alright and I like exchanging links! Welcome to my site!
    I added you already on my blogs to follow.

    Wena,
    I don't like the pait too much so I do something first to the ampalaya before I cook it. But sometimes the ampalaya itself does not really taste bitter for some reason, and I love that weird (sabi ng anak ko) flavor.

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  4. Such a nice, easy recipe - it can be varied in so many ways! Thanks for sharing.

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  5. TN,
    So true. That's why I always want chicken stock in stock. haha! I sometimes use misua if I have them instead of sotanghon, although I just sprinkle with spring onions in that case. Parang hindi bagay ang ampalaya.

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  6. thank's for the recipe.i'll try the ampalaya with sotanghon tom.this is something new to me..more power to this site!

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  7. Hi Anonymous!
    Thanks! I hope you like this soup...:)

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  8. Hello, I am looking for a recipe for canning ampalaya in jars. My mother-in-law grows bitter melon here in Florida and there must be a way to can it for later use. Also would be interested in a recipe for pickling bitter melon. If you have a recipe for either way, please email me at: charlindabob at yahoo dot com.

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  9. Just cooked it tonight, with a little twist, added tenga ng daga (mushrooms) and it tastes awesome. You would not even need rice to eat this! Thank you so much.

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  10. I tried this tonight using tofu instead of chicken. The ampalaya had a rather crunchy, bitter texture - I'm thinking I should have sauteed it first along with the onion? Forgot the basil, but will add to the next bowl. Perhaps if I used a mandolin to slice the ampalaya thinner next time, it will cook through without needing to saute first.

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