adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quick satay chicken noodle soup
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enjoy a fusion of chicken satay and noodle soup in one delicious dish!
Ingredients:
  • 2 x 270ml cans light coconut cream
  • 18.20 gm peanut oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 270g jar satay sauce
  • 1L salt-reduced chicken stock
  • 2 chicken breast fillets
  • 41.60 gm crunchy peanut butter
  • 42.00 gm soy sauce
  • 22.00 gm sweet chilli sauce
  • 150g snow peas, trimmed, halved diagonally
  • 440g packet shelf-stable thin hokkien noodles
  • Fresh coriander sprigs, to serve
  • Bean sprouts, to serve
  • Sliced spring onion, to serve
  • Sliced red chilli, to serve
  • Chopped roasted peanuts, to serve
  • Lime wedges, to serve
Instructions:
  • Reserve 1/4 cup of coconut cream. Heat oil in a large saucepan over medium-high heat. Sauté brown onion for 4 minutes until it begins to brown. Add garlic and ginger, stirring for 30 seconds until fragrant. Mix in satay sauce, then pour in stock and the reserved coconut cream. Simmer until it reaches a gentle boil.
  • Place the chicken in the pan and cook for 10-12 minutes until fully cooked. Using tongs, transfer the cooked chicken to a plate and let it cool for 10 minutes. Then, shred the chicken into pieces.
  • Simultaneously, incorporate peanut butter and sauces into the soup, stirring until combined. Add snow peas and noodles, then cook for an additional 3 minutes until vegetables and noodles are tender. Mix in shredded chicken. Garnish the soup with coriander, sprouts, spring onion, chili, peanuts, and the reserved coconut cream. Serve with lime wedges.

Similar Recipes