Lomi Filipino Chicken Egg Noodle Soup Recipe

Filipino chicken lomi is a hearty noodle soup made with thick egg noodles, chicken, vegetables, and a broth thickened until silky. Popular in Batangas and made in many regional and family styles, it is served piping hot with calamansi or another bright, tart condiment on the side.

Ingredients

1 lb boneless, skinless chicken thighs (450 g), cut into bite-size pieces
14 oz fresh thick lomi egg noodles (400 g), refrigerated
9 cups chicken broth (2.1 L), divided; use low-sodium broth if available
1 tbsp neutral cooking oil (15 ml)
4 garlic cloves (12 g), finely chopped
1 medium yellow onion (150 g), diced
2 tbsp soy sauce (30 ml)
1 tbsp fish sauce (15 ml)
1 medium carrot (100 g), cut into thin matchsticks
2 cups thinly sliced green cabbage (140 g)
3 tbsp cornstarch (24 g)
¼ cup cold water (60 ml), for the cornstarch slurry
2 large eggs (about 100 g without shells), beaten
¼ tsp ground black pepper (0.5 g), plus more to taste
2 green onions (20 g), thinly sliced, for serving
4 calamansi (about 60 g), halved, or 1 small lime (about 45 g), cut into wedges
½ cup crushed pork cracklings (about 25 g), optional topping

Instructions

Prepare the ingredients. Cut the chicken into pieces of similar size so they cook evenly. Chop the garlic and onion, cut the carrot into matchsticks, slice the cabbage and green onions, and beat the eggs. Stir the cornstarch into the cold water in a small cup until smooth. Keep 1 cup (240 ml) of the broth aside to loosen the soup later if needed. Fresh lomi noodles can be sticky; separate them gently and follow any rinsing directions on their package.
Soften the aromatics, 5 minutes. Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for about 2 minutes, stirring until it starts to soften. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the chicken, soy sauce, and fish sauce, then cook for about 2 minutes, turning the pieces so they are coated and no longer look raw on the outside. The chicken will finish cooking in the broth.
Simmer the chicken, about 14 minutes. Pour in 8 cups (1.9 L) of broth and bring it to a gentle boil, which should take about 4 minutes. Lower the heat to maintain a steady simmer and cook for 10 minutes. Check a large piece of chicken with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again before adding the noodles.
Cook the carrot and noodles, about 9 minutes. Add the carrot and simmer for 3 minutes. Add the fresh lomi noodles, separating them with tongs or chopsticks so they do not form a dense clump. Simmer for about 6 minutes, or for the time on the noodle package, stirring gently once or twice. The noodles should be tender and chewy rather than mushy. If they absorb broth quickly, add a splash of the reserved broth.
Add the cabbage, 2 minutes. Stir in the cabbage and simmer for about 2 minutes, just until it softens but still has a little texture. Taste the broth before adding salt; the soy sauce, fish sauce, and broth may already make it seasoned enough. Add the black pepper and adjust with a little more soy sauce or fish sauce if needed.
Thicken the soup, 3 minutes. Stir the cornstarch slurry again, since it settles quickly, and pour it into the gently simmering soup while stirring. Cook for about 3 minutes, stirring around the bottom and sides of the pot, until the broth looks glossy and lightly coats a spoon. Lomi should be thicker than a clear noodle soup, but it should still flow easily. Add reserved broth a little at a time if it becomes too dense.
Finish with egg, about 2 minutes. Reduce the heat so the soup is not at a rolling boil. Pour in the beaten eggs in a thin stream while stirring slowly in one direction to make soft ribbons. Cook for about 2 minutes, then check that the egg-containing soup reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Serve promptly with green onion, calamansi or lime, and pork cracklings if using.

Tips

Choose the right noodles. Fresh, thick lomi noodles give this soup its characteristic chewy bite. They are sold refrigerated in some Asian grocery stores. If you cannot find them, fresh thick egg noodles or fresh chow mein noodles are practical substitutes; they may be thinner or less chewy, so check the package and start checking for tenderness a minute early. Dried noodles also work, but use the package quantity and cook them according to their directions.
Keep the thickener smooth. Mix cornstarch with cold water, not hot broth, and stir it again immediately before pouring it in. Adding dry cornstarch straight to the pot can leave lumps. The soup will continue to thicken as it sits, so aim for a slightly looser consistency than you want in the bowl.
Adjust salt at the end. Broth, soy sauce, and fish sauce vary in saltiness. If the soup tastes too salty, add a little of the reserved broth or water rather than trying to mask it with extra noodles. If it tastes flat, a small squeeze of calamansi at the table brightens a serving without making the whole pot sour.
Make the cuts even. Bite-size chicken pieces of roughly the same thickness cook at a similar rate, and thin carrot strips become tender quickly without falling apart. Avoid a hard boil once the noodles are in; vigorous bubbling can break them and make the broth cloudy.

Serving Suggestions

Serve lomi immediately in warmed bowls, while the noodles are springy and the broth is hot. Put calamansi halves or lime wedges on the table so each person can add citrus to taste. The tart juice cuts through the rich, thick broth, but it is best added to individual bowls rather than the pot, especially if you expect leftovers.

For a classic-feeling spread, offer sliced green onion, cracked black pepper, and crushed pork cracklings as toppings. Cracklings bring a salty crunch; add them just before eating so they do not soften in the soup. Lomi is filling on its own, though a simple side of steamed vegetables or a small plate of fresh sliced tomatoes can balance a larger meal. A spoon and chopsticks are both useful: the spoon catches the thick broth, while chopsticks make it easier to lift the noodles.

Variations

Use another protein: Replace the chicken with 1 lb (450 g) thinly sliced pork, or use a mix of chicken and pork. Cook pork until it reaches 145°F (63°C) and rests for 3 minutes if using whole cuts; for ground pork, cook to 160°F (71°C). If adding shrimp, cook it only until opaque and until it reaches 145°F (63°C). Check the temperature with a food thermometer and avoid overcooking seafood in the hot broth.

Add more vegetables: Sliced mushrooms, snow peas, or a handful of spinach can be added with the cabbage. Mushrooms can go in with the carrot so they have time to soften. Add quick-cooking spinach near the end. These additions change the balance of the bowl, so add a little extra broth if the pot becomes crowded.

Make the soup less thick: Use 2 tablespoons (16 g) cornstarch with 3 tablespoons (45 ml) cold water instead of the full slurry. For an even lighter broth, omit the cornstarch, though the result will be closer to a regular chicken noodle soup than the rich, thick style often associated with lomi.

Choose a different garnish: If calamansi is hard to find, lime is the easiest substitute and gives a similarly sharp citrus note, though it is less floral. Lemon works in a pinch but tastes different. Fried garlic or sliced scallions can replace pork cracklings for a crunch or savory finish without pork.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Transfer it to shallow, covered containers so it cools quickly, and keep it refrigerated for 3 to 4 days. The noodles will absorb broth as they stand and become softer, so the leftovers will be thicker than the freshly cooked soup. If you already know you will have leftovers, you can set aside some broth before adding the noodles and use it to loosen the soup later.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring often and adding broth or water until the consistency is right. Heat leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeatedly cooling and reheating the full pot. The microwave also works: cover a serving loosely, heat in short intervals, and stir between intervals so the center heats evenly. Add fresh citrus, scallions, or crunchy toppings after reheating.

Freezing is possible, but the noodles and cabbage can turn soft after thawing. For better texture, freeze the chicken broth and chicken before adding noodles, vegetables, slurry, or egg; thaw overnight in the refrigerator, bring the soup to a simmer, and finish with fresh ingredients. Use frozen leftovers within about 2 to 3 months for best quality, and do not leave cooked soup at room temperature to cool for an extended period.

Frequently Asked Questions

What does lomi mean in Filipino cooking?
Lomi is a Filipino noodle soup commonly made with thick egg noodles and a substantial, often thickened broth. Batangas is especially associated with lomi, but recipes vary by cook and region. Chicken is one home-style option; other versions may use pork, seafood, or different toppings.

Can I make this with dried egg noodles?
Yes. Use a dried noodle that is thick enough to hold up in soup and follow its package cooking time. Dried noodles vary in size and absorption, so begin checking them when the package’s shortest suggested time is reached. If they soak up too much broth, stir in extra hot broth before serving.

Why did my lomi become too thick?
Both cornstarch and noodles thicken the soup, especially after it sits. Stir in warm broth a few tablespoons at a time until it is pourable again. Next time, use less cornstarch or cook the noodles separately if you want to keep the broth thinner for serving or storing.

Can I prepare lomi ahead of time?
You can chop the vegetables and chicken and mix the cornstarch slurry shortly before cooking, keeping raw chicken refrigerated and separate from ready-to-eat ingredients. For the best noodle texture, cook the soup close to serving time. If you need to make it ahead, prepare the chicken broth and vegetables first, then cook the noodles and add the egg shortly before serving.

Is there a substitute for calamansi?
Fresh lime is the most convenient substitute and provides a clean, tart finish, though it does not have exactly the same fragrance as calamansi. Lemon can also add acidity, but use it sparingly because its flavor is more pronounced. Serve citrus on the side so everyone can adjust their own bowl.

Can I omit the egg?
Yes. The soup will still be thick and satisfying from the noodles and cornstarch, but it will not have the soft egg ribbons that are common in many lomi-style bowls. For a similar visual finish without egg, add extra sliced vegetables or scallions instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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