Chicken Satay Noodle Soup
Recipe for a creamy Thai-style soup with peanut butter, curry and coconut milk.
Servings 4 servings
Calories 467kcal
Ingredients
- 400 g cooked chicken
- 1 onion, cut into strips
- 2 large carrots, cut into thin strips
- 3-4 cloves garlic, thinly sliced
- 3 tbsp ginger, finely grated
- 2 tsp curry powder
- 5-6 tbsp peanut butter
- 900-1000 ml chicken stock
- 1 tin coconut milk (400 ml)
- 2 tsp soft light brown sugar
- 6 kaffir lime leaves
- 1/2-1 red chilli, finely sliced
- 2 1/2 tsp fish sauce
- 1 large green pepper, cut into strips
- 1 lime, juice of
- 175 g egg noodles
- Oil - preferably sesame
- Salt and pepper
To serve
- Spring onions, finely sliced
- Peanuts, roughly chopped
Instructions
- Pull the chicken into bite-sized pieces.
- Heat a large saucepan and fry the onion in a splash of oil until soft and translucent.
- Add the carrots, garlic and ginger and heat through for a couple of minutes, then stir in the curry powder.
- Add the peanut butter, stock, coconut milk, brown sugar, lime leaves and chilli - and heat the soup through for about 5 minutes.
- Add the lime juice, fish sauce, green pepper and chicken, and heat the soup through for a couple of minutes.Meanwhile, cook the noodles according to the packet instructions.
- Season the soup with salt and pepper - and more fish sauce, lime and chilli if needed.
- Divide the noodles between 4 bowls, pour over the soup and sprinkle with spring onions and chopped peanuts.
Nutrition
Calories: 467kcal | Carbohydrates: 49g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 1366mg | Potassium: 900mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5335IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 2mg