A couple reviews said it needed more peanut butter so I put in about 2x the amount. I also put Sriracha in the soup. I used chopped green chilis because I had them at home. It was really hearty and filling and I had leftovers for days. I had to put more broth in since the noodle absorbed so much, but it was delicious as leftovers too.
Peanut Chicken Noodle Soup
Photo: Johnny Autry; Styling: Cindy Barr
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Amount per serving
- Calories: 293
- Fat: 10.9g
- Saturated fat: 4.6g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.5g
- Protein: 25.1g
- Carbohydrate: 25.6g
- Fiber: 2.1g
- Cholesterol: 73mg
- Iron: 1.7mg
- Sodium: 656mg
- Calcium: 43mg
- 14 ounces uncooked fresh udon noodles
- 1/2 cup unsalted chicken stock
- 3 tablespoons reduced-fat creamy peanut butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (13.5-ounce) can light coconut milk
- 3 cups skinless, boneless rotisserie chicken breast (about 15 ounces)
- 3 cups thinly sliced napa cabbage
- 1/4 cup fresh cilantro leaves
- 1 small serrano chile, thinly sliced
- 2 tablespoons Sriracha (hot chile sauce)
- 1. Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.
- 2. Heat stock and next 4 ingredients in a saucepan over medium-low heat.
- 3. Add cooking liquid and chicken to milk mixture; cook 3 minutes or until chicken is heated. Add noodles and cabbage; cook 2 minutes or until cabbage wilts. Sprinkle with cilantro and serrano; serve with Sriracha.
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