Peanut Chicken Noodle Soup

5 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Yield:
Serves 6 (serving size: about 1 1/4 cups soup and 1 teaspoon sriracha)
By Mary Drennen
June 2013
RECIPE BY Cooking Light

If you can't find udon, substitute 6 ounces uncooked spaghetti.

Ingredients

  • 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)

Nutritional Information

  • Calories 293
  • Fat 10.9g
  • Satfat 4.6g
  • Monofat 3.3g
  • Polyfat 1.5g
  • Protein 25.1g
  • Carbohydrate 25.6g
  • Fiber 2.1g
  • Cholesterol 73mg
  • Iron 1.7mg
  • Sodium 656mg
  • Calcium 43mg

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 cups cooking liquid.

Step 2

Heat stock and next 4 ingredients in a saucepan over medium-low heat.

Step 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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Ratings & Reviews

meh

ahackett530
December 02, 2015
Definitely needed more peanut butter. Also added curry powder.

ZaraSol's Review

krislady
January 09, 2014
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.

sukeedog's Review

marylisw
June 01, 2013
Not as flavorful as we had hoped, especially given all the heat and yummy ingredients. We could barely taste either the coconut milk or the peanut butter. CL's Peanutty Noodles (May 2000) and Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms (October 2010) are both way better, in our opinion!

ahackett530's Review

sukeedog
May 20, 2013
Needs more peanut butter. Agreed with other reviewer on the rotisserie chicken.

krislady's Review

blrainey2
May 16, 2013
This soup was surprisingly good - I don't typically use coconut milk and didn't know what to expect! I used homemade chicken stock, leftover roasted chicken and some whole wheat soba noodles which I had on hand. The broth was very tasty, and the leftovers (as more "noodles" than "soup") worked well for lunch the next day. The meal came together in just a few minutes, which made it perfect for a weeknight - I'd definitely enjoy this again!

blrainey2's Review

ZaraSol
May 16, 2013
This was a good dish, but I made several modifications. I added the chili's to the broth recipe as it was cooking and used 3 instead of one (we love spicy food though). I used rotisserie chicken as suggested, but next time I will just boil chicken breast and shred them to add, as I didn't think the precooked chicken really saved me any time and didn't add additional flavor to the soup. I also used a gluten free brown rice spaghetti noodle, as udon noodles aren't gluten free. Next time I will also add more peanut butter than what was called for. A very tasty soup!