Satay Noodle Soup

Satay Illustration

The weather’s turned wintery again this week and I’m in need of something warming but something different and not too heavy. I thought I might try and make some sort of noodle soup. I don’t mind broths, which is what I normally think of when I think noodle soups, but fancied having a do at something different. So inspired by my partner’s favourite from a Thai restaurant we go to, chicken satay soup, here’s my recipe for satay noodle soup…

Ingredients (serves 2):
5 spring onionsSatay Ingredients
1 garlic clove
1 red chilli
1 thumb sized piece of ginger
6 coriander sprigs
3 kaffir lime leaves
1 tbsp curry powder (use whatever you like here, I went for a medium one but if you like it hotter, go hotter!)
1 heaped tbsp peanut butter (mmm I love peanut butter!)
1 tin of coconut milk
2 nests of rice noodles
1 stock cube
A handful of sugar snap peas or mangetout
groundnut oil (or sunflower/veg oil)
soy sauce

Get everything prepped before you start, this dish all comes together pretty quickly. Finely slice the spring onion, put the sliced green tops to one side to use as a garnish. Finely mine the garlic, ginger and half of the chilli. Slice the other half of the chilli for garnish. Slice the coriander stalks, save the leaves for garnish. Slice the lime leaves. Lastly diagonally slice the sugar snaps, makes them look pretty! It should all look kind of like this, garnishes are on the left, everything else is on the right… I like to be organised!

Satay Prep
Right, now were ready to go. Get the kettle on ready for the noodles. Put the noodles and the stock cube into a bowl ready to pour the water over later. Use a high sided frying pan, or a wok, or whatever you have that’ll fit everything in! Put the pan on a medium heat and add some oil. When the oil is hot add the spring onions. Let these soften then add the garlic, ginger, chilli and coriander stalks. This lot should smell good! Once these have softened a bit add the curry powder and lime leaves. Make sure everything’s coated in the curry powder. Now add the coconut milk and peanut butter. Give it all a good stir and leave to simmer.

Meanwhile pour the hot water from your kettle over the noodles and stock cube, cover and leave for a few minutes. Check the packet, but mine took 3-4 minutes. Once the noodles are ready, drain them, reserving the water in case you want to thin your soup a little with it. Divide the noodles between two bowls. Add some of the stock from the noodles to the soup if you think it needs thinning a bit, I didn’t bother with mine, just depends how much it’s thickened. Give the soup a taste and add soy sauce to season if you think it needs it. Ladle the soup round the noodles and then top with your garnishes.

Give it a try, hope you enjoy.

Satay Noodle Soup

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