Keto Chicken Sotanghon

I woke up feeling under the weather and all I wanted was chicken noodle soup. This is a riff on a dish my mom used to make me. Instead of rice vermicelli noodles, I just used kelp noodles. It’s almost silly how easy this is to put together (even easier if you use leftover chicken and store-bought chicken broth), but the result is so, so comforting and delicious. Peppery, gingery, clean. This will cure you for sure.

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Keto Chicken Sotanghon

Serves

2

Author

Abby Ricarte

Ingredients

• 1/2 pound of boneless, skinless chicken thighs, cut into about 1-inch pieces
• 32 ounces of chicken broth or water
• 5 cloves of garlic, peeled and minced
• 1 inch piece of ginger, peeled and minced
• 12 ounce package of kelp noodles
• 1 lemon
• 1 tablespoon of baking soda
• Neutral oil or schmaltz
• Fish sauce
• Salt and pepper
• Thinly sliced green onions

Preparation

Soup

1. In a large dutch oven pot on medium heat, add oil or schmaltz.
2. Add garlic and ginger and cook until fragrant, about 2 minutes.
3. Stir in chicken and cook just until the outer rawness appears cooked, about 2 minutes.
4. Add a generous pinch of salt and pepper.
5. Add chicken broth or water and cover.
6. Simmer on medium low heat for about 20-30 minutes and then season with fish sauce, starting with about one teaspoon.

Kelp noodles

1. In a large bowl, add baking soda, the juice of the lemon, and kelp noodles.
2. Massage kelp noodles for about 2-3 minutes or until softened. 
3. Rinse and drain kelp noodles in water and set aside.

Finish

1. Add kelp noodles to the pot of soup and stir.
2. Cook for about 2-3 minutes or until noodles are heated through or softened to your liking.
3. Serve with a generous pinch/cracking of pepper and green onions.
4. Enjoy!