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–+ servings
Chicken Satay inspired soup

Satay Inspired Chicken Noodle Soup

Creamy, savory soup based on flavor profile of satay
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Course
Servings 5 servings

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.
Keyword Lunch, Main Dish, Soup
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