Thai Style Chicken Satay Soup
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
27 Ingredients
Number of servings
8
- 500grams cooked shredded chicken
- 1tablespoons peanut oil
- 80grams fried shallots (to garnish)
- 1/2 cup baby peas
- 1tablespoons fish sauce
- 200grams small diced celery
- 1 bunch bok choy, well washed and sliced into 1 cm shreds
- 200grams small diced carrots
- 1teaspoons ginger, grated or minced
- 1/2 red capsicum, deseeded and thinly cut into strips
- 1tablespoons tomato paste
- 150grams rice vermicelli, soaked and drained
- 400milliliter coconut milk
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 1/2 cup spring onion, thinly sliced
- 1/2 cup crunchy peanut butter
- 150grams fresh bean shoots
- 25milliliter lime juice
- 1tablespoons coriander, freshly chopped
- 1/2 cup sweet chilli sauce
- 1L chicken stock
- 2 cloves garlic, crushed
- 1/2 cup shiitake mushrooms, thinly sliced
- 200grams onions, small diced
- 150grams fried tofu, cut into quarters, thinly sliced
- 1 cup finely shredded cabbage
Description
A Chef Penny Winter Warmer! More a meal than just a soup!
Method
Step 1 of 5
Prepare all ingredients according to above. Sauté the onion, carrots and celery in the oil with the garlic until lightly cooked and browned. Add the tomato paste and peanut butter with the coconut milk, ginger and chilli sauce.
Step 2 of 5
Add the stock slowly and gently bring to the boil and simmer for a few minutes.
Step 3 of 5
Add the chicken and noodles, mushrooms, bok choy, peas and capsicum and chopped coriander.
Step 4 of 5
Add the remaining ingredients except shallots and bean shoots and cook a further minute or two. Adjust seasoning to taste before serving piping hot!
Step 5 of 5
Top with the bean shoots, extra capsicum slices and shallots to serve.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.