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Easy Chicken Satay Soup Recipe
My Easy Chicken Satay Soup is the meaty version of my vegan Peanut Lentil Soup which is also packed with carrots and onion. Satay sauce makes for an easy addition of flavours which makes this a simply yet highly flavourful soup.
Equipment
Ingredients
For the Soup
- 600 g Carrots
- 200 g Onion
- 1 tbsp Vegetable Oil
- 1 tbsp Garlic Paste
- 125 g Red Lentils
- 400 ml Light Coconut Milk
- 150 g Satay Sauce
- Sea Salt Flakes
For the Toppings
- 60 g Red Onion
- 1 tsp Sugar
- 1 tsp Lemon Juice
- 1 tbsp Sea Salt Flakes
- 350 g Chicken Thigh Fillets - Skinned and Boned
- 1 tbsp Vegetable Oil
- 200 g Courgette (Zucchini)
- 20 g Fresh Coriander (Cilantro)
Instructions
- Pop a kettle of water on to boil.
- Peel, top, tail and dice 600g Carrots and 200g Onion.
- Add to a soup pan or large saucepan along with 1 tbsp Vegetable Oil and fry on a medium-high heat until the onion is lightly browned. Around 5 to 6 minutes.
- Add 1 tbsp Garlic Paste and fry for another minute.
- Add 125g Red Lentils to the pan along with circa 1 litre of boiling water. Cover and leave to gently simmer for 20 minutes or until the lentils are soft all the way though.
- Whilst the lentils cook, finely slice 60g Red Onion and add to a bowl with 1 tsp White Sugar, 1 tsp Lemon Juice and 0.5 tsp Sea Salt Flakes. Gently mix together to coat the onion and set aside.
- Cut 350g Chicken Thigh Fillets into small pieces and add to a large frying pan with 1 tbsp Veg Oil and 0.5 tsp Sea Salt Flakes. Start frying on a medium high heat.
- Chop 200g Courgette into thin strips and add to the chicken pan.
- Meanwhile chop 20g Fresh Coriander and set aside for the garnish.
- When the chicken and courgette is cooked through and a little browned and crispy, remove the pan from the heat and set aside while you blend the soup.
- Take the soup off the heat and blend the soup until smooth.
- Return the soup to the pan, add 400ml Light Coconut Milk and 150g Satay Sauce. Leave to simmer for a further 5 minutes.
- Check the seasoning and consistency and add Sea Salt Flakes to taste. Also any additional boiling water needed to achieve your preferred consistency.
- Portion the soup into the serving bowls.
- Top with the chicken and courgette mix.
- Add the sliced and marinated onions.
- And finish with the chopped coriander garnish. Serve hot.
Nutrition (Approx)
Calories: 649kcal | Carbohydrates: 55g | Protein: 27g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 2539mg | Potassium: 1224mg | Fiber: 15g | Sugar: 19g | Vitamin A: 25565IU | Vitamin C: 27mg | Calcium: 107mg | Iron: 3.8mg