Marcus Wareing's Shredded Chicken Satay Noodle Soup
Ingredients
- 2tbsp vegetable oil
- 2 organic cornfed skinless chicken breasts
- 1 medium red chilli finely sliced
- 1 medium onion peeled and finely diced
- 2 cloves garlis peeled and chopped
- 4tbsp peanut butter
- 1tbsp soy sauce
- 2 litres chicken or vegetable stock
- 1 x 400g tin coconut milk
- ½tsp salt
- 100g thick rice noodles
- 50g peanuts roasted and chopped
- ½ bunch coriander chopped (about 2-4 tbsp)
Accompaniment
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Description
Set your tastebuds sizzling with this oriental soup.
Method
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1
1. Heat the vegetable oil in a large saucepan over a moderate heat. Brown the chicken breasts all over quickly, then remove and set aside.
2. Add the chilli, onion and garlic to the pan and brown. Stir in the peanut butter and soy sauce, then gradually mix in the stock.
3. Bring to a gentle simmer and add the chicken. Keep at a very low simmer for 30 minutes.
4. Using two forks, shred the chicken while in the soup. Add the coconut milk and the salt, adjusting the seasoning if necessary, heat through and continue to simmer on the low heat.
5. Meanwhile, bring a large pan of salted water to the boil, add the rice noodles and cook until al dente. Drain, then add the noodles to the soup. Serve while hot, garnished with the peanuts and coriander
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