Chicken satay noodle soup

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.

By , 21 September 2015
Chicken satay noodle soup
  • Ready in: 35 mins
  • Serves: 4
  • Price: 92p per serving
Nutritional Info
Each 577g serving contains
  • Fat low
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1599KJ 382KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 277kJ/66kcal.
  • 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
  • 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.

  • 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.

  • Grate in the creamed coconut and add the peanut butter. Simmer, stirring, for 2 minutes, until the peanut butter has melted.

  • Serve sprinkled with the spring onions.