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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Recipe Information
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)
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
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.
Stir in the red curry paste and cook for another 1 minute to release its aroma.
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.
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.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the cooked rice noodles to the broth and let them warm through for 2–3 minutes.
Stir in the lime juice and adjust seasoning to taste with additional soy sauce or a pinch of salt, if needed.
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.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 34.6 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 304 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
