I saw a recipe similar to this a while ago, and I had it stuck in the back of my mind. Satay, if you are not familiar with it, is an Southeast Asian dish consisting of small pieces of meat grilled on a skewer and served with peanut sauce. It is super delicious, but I had my doubts about the translation to a soup. I do love African peanut stew though, so it seemed like the peanut butter here might work too.
This soup was actually really great. The peanut flavor was subtle, but enough to round out the other strong flavors like ginger, garlic, curry, fish sauce, lime and soy sauce. The broth was creamy, a little spicy, a little tangy and delicious! I used my favorite udon noodles from the Asian market in this, but you could use whatever noodle you like or replace the noodles with veggies if you prefer. We ate this with chili crisp on top and side of lightly pickled sesame cucumbers.
Satay Inspired Chicken Noodle Soup
Ingredients
- 1 1/2 lbs boneless skinless chicken breast thinly sliced
- 4 tbsp oil divided
- 4 shallots peeled and thinly sliced
- 1 package mushrooms cleaned and sliced
- 5 portions noodles cooked
- 3 inch piece fresh ginger peeled and minced
- 5 garlic cloves peeled and minced
- 2 tbsp peanut butter I used jif creamy
- 1/2 tbsp curry powder
- 2 tbsp sugar to taste
- 2 cups chicken broth
- 1 cup light coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
To serve:
- sliced scallions
- chopped thai basil
- chili crisp
- lime wedges
Instructions
- Heat 1 tbsp of oil over high heat in a non stick pan. Add the sliced mushrooms and a pinch of salt and stir. Cook, stirring occasionally until the mushrooms release their liquid and brown. Remove them to a plate.
- Add another tbsp oil over medium high heat and add the shallots. Allow them to cook, stirring occasionally, until they start to brown and crisp up a bit. Remove to a plate.
- Add 2 tbsp oil to the pan and then add the chicken breast and the garlic and ginger. Cook over medium heat, stirring occasionally until the chicken is mostly cooked through. Add the broth, coconut milk, peanut butter, curry, sugar, soy sauce, fish sauce and lime juice. Bring to a simmer and cook for 5-10 minutes, tasting and adjusting the lime, salt and sugar.
- Meanwhile cook your noodles and prep the garnishes. Once everything is ready, spread noodles among your bowls and top with soup. Garnish with the scallions, basil, lime and chili crisp at the table.