Recipes
Chicken satay noodle soup
Adding peanut butter and coconut milk is a simple way to give this soup an instant satay favour. And with noodles, chicken and veg combined, it’s an easy meal in a bowl.
Adding peanut butter and coconut milk is a simple way to give this soup an instant satay favour. And with noodles, chicken and veg combined, it’s an easy meal in a bowl.
(9 votes)
Cook: 35 Mins
Serves: 4
Price: 92p per serving
Nutritional Information
Each 577g serving contains
Energy
1598kj
382kcal
1598kj
382kcal
19%
Fat
13.5g
13.5g
Med
19%
19%
Saturates
6.4g
6.4g
Med
32%
32%
Sugars
4.1g
4.1g
Low
5%
5%
Salt
1.8g
1.8g
High
30%
30%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
277kj/66kcal
Typical energy values per 100g:
277kj/66kcal
Ingredients
1 chicken stock cube
2 tbsp Amoy Reduced Salt Soy Sauce
350g pack Chosen by you frozen Flame Grilled Chicken Breasts Strips
½ tsp crushed dried chillies
200g frozen green beans
200g frozen sweetcorn
170g Chosen by you Egg Noodles
25g Dunn's River Creamed Coconut
25g peanut butter
3 spring onions, trimmed and finely sliced
Method
1
Put the stock cube in a saucepan with 1L boiling water and stir until dissolved. Add the soy sauce, chicken and chillies, and cover the pan. Heat until simmering and then simmer for 10 minutes, until the chicken is heated through.
2
Add the green beans and sweetcorn, and bring back to the boil. Add the egg noodles and simmer fast, uncovered, for 4 minutes or until the noodles are cooked.
3
Grate in the creamed coconut and add the peanut butter. Simmer, stirring, for 2 minutes, until the peanut butter has melted.
4
Serve sprinkled with the spring onions.