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Quick satay chicken noodle soup
Quick satay chicken noodle soup
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create a flavorful fusion by combining chicken satay and noodle soup for a quick and delicious Asian-inspired dish.
Ingredients:
  • 2 x 270ml cans light coconut cream
  • 18.20 gm peanut oil
  • 1 brown onion, finely chopped
  • 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:
  • Reserved 1/4 cup of coconut cream. Heat oil in a large saucepan over medium-high heat. Sauté brown onion for 4 minutes until starting to brown. Add garlic and ginger, cook for 30 seconds until fragrant. Mix in satay sauce, then pour in stock and remaining coconut cream. Bring to a simmer.
  • Add succulent chicken to the pan and cook for 10 to 12 minutes until perfectly cooked through. Use tongs to gracefully transfer the chicken to a plate. Allow it to cool for 10 minutes before expertly shredding into delicious, bite-sized pieces.
  • Simultaneously, introduce creamy peanut butter and flavorful sauces to the soup, blending gently until unified. Toss in fresh snow peas and noodles. Allow to simmer for an additional 3 minutes or until the veggies and noodles reach desired tenderness. Gently fold in tender, shredded chicken. Garnish the soup with fragrant coriander, crisp sprouts, vibrant spring onion, spicy chili, crunchy peanuts, and a dollop of reserved coconut cream. Serve with zesty lime wedges.

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