Marcus Wareing's Shredded Chicken Satay Noodle Soup

Set your tastebuds sizzling with this oriental soup.

Method

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

Ingredients

Tin Coconut Milk 1 X 400g
Chicken Or Vegetable Stock 2 Litres
Soy Sauce 1tbsp
Peanut Butter 4tbsp
Cloves Garlis Peeled And Chopped 2
Medium Onion Peeled And Finely Diced 1
Medium Red Chilli Finely Sliced 1
Organic Cornfed Skinless Chicken Breasts 2
Vegetable Oil 2tbsp
Salt
Thick Rice Noodles 100g
Peanuts Roasted And Chopped 50g
Bunch Coriander Chopped (about 2-4 Tbsp)

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