Chicken Satay Noodle Soup
Dive into a bowl of soul-soothing comfort with this Chicken Satay Noodle Soup—a rich and creamy fusion of nutty flavors and aromatic spices. Featuring tender shredded chicken, silky rice noodles, and a bold peanut-curry broth made with coconut milk, red curry paste, and creamy peanut butter, this recipe is a flavor-packed twist on traditional noodle soups. Finished with fresh lime juice, cilantro, crushed peanuts, and a hint of chili flakes for a customizable kick, it's ready in just 45 minutes, making it perfect for busy weeknights or a cozy meal. This gluten-free, one-pot wonder is sure to impress your taste buds and satisfy your cravings for a warm, hearty dish. Perfect for fans of Thai-inspired recipes, this soup is as visually stunning as it is delicious!
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Ingredients
- 1 pound Boneless, skinless chicken breast
- 8 ounces Rice noodles
- 1 cup Coconut milk
- 4 cups Chicken broth
- 0.25 cup Creamy peanut butter
- 3 tablespoons Soy sauce
- 1 tablespoon Red curry paste
- 2 teaspoons Brown sugar
- 2 tablespoons Lime juice
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Vegetable oil
- 3 Green onions, sliced
- 0.25 cup Cilantro, chopped
- 2 tablespoons Crushed peanuts (for garnish)
- 0.25 teaspoon Red chili flakes (optional)
Directions
Step 1
Cook the rice noodles according to package instructions. Drain and set aside.
Step 2
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Step 3
Stir in the red curry paste and cook for another 1 minute to release its aroma.
Step 4
Add the chicken broth, coconut milk, peanut butter, soy sauce, and brown sugar. Whisk together until the peanut butter is fully dissolved and the broth is smooth.
Step 5
Bring the mixture to a simmer. Add the chicken breast into the pot and cook for 10–12 minutes or until the chicken is fully cooked and tender.
Step 6
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 7
Add the cooked rice noodles to the broth and let them warm through for 2–3 minutes.
Step 8
Stir in the lime juice and adjust seasoning to taste with additional soy sauce or a pinch of salt, if needed.
Step 9
Ladle the soup into bowls and top with sliced green onions, chopped cilantro, crushed peanuts, and red chili flakes if you prefer a bit of heat.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2231.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1921.9 |
| Total Fat 81.2g | 0% |
| Saturated Fat 15.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 385.6mg | 0% |
| Sodium 5473.2mg | 0% |
| Total Carbohydrate 119.4g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 34.6g | |
| Protein 183.8g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 304.4mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 3252.7mg | 0% |
Source of Calories