Vigan Miki Soup Recipe

INGREDIENTS:

• 1 lb of egg noodle, Vigan miki noodle
• 8 oz. sotanghon noodles, soaked with water (optional)
• 1 cup chicken breast, boiled and shredded
• 1/2 cup pork, boiled, cut into strips
• 1/2 cup uncooked shrimp, shelled and deveined (optional)
• 1/2 head garlic, chopped
• 1 medium size onion, chopped
• 1 small bundle spring onion, chopped
• 1/2 cup fish sauce
• 4 cups chicken broth
• 1/2 cup achuete
• 8 ounces of coconut milk (optional)
• cooking oil
• salt and pepper

INSTRUCTIONS:

1. In a large pot, sauté garlic and onions in cooking oil. 
2. Add chicken, pork and shrimp and stir until cooked. 
3. Add fish sauce and achuete. 
4. Add broth, coconut milk and achuete. Bring to a boil. 
5. Add the Vigan miki noodle and simmer for 30 to 45 minutes or until soft and tender. 
6. Add sotanghon. Cook for another 3 to 5 minutes. 
7. Season with salt and pepper. 
8. Garnish with spring onion. Serve immediately.

Source: My Mama's Recipes