Photo of Chicken satay soup by WW

Chicken satay soup

8 - 10
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
Think chicken noodle soup with nutty, spicy flavour, some creaminess from coconut milk and a hit of zingy lime


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, grilled

330 g, shredded


½ large, finely sliced

Chilli, Green or Red

½ individual, deseeded and finely sliced, plus extra to serve

Smooth Peanut Butter

1 tablespoons, heaped

Chicken stock cube(s)

1 cube(s), 1 litre stock

Reduced Fat Coconut Milk, Canned (7.7% Fat)

225 ml

Tesco Fresh Free Range Egg Noodles

1 pack(s)

Stir fry mixed vegetables

1 pack(s)


1 medium, wedges to serve

Lime Juice, Fresh

2 tablespoons


  1. Mist a large saucepan with cooking spray and fry the onion and chilli for 6-7 minutes, until softened. Stir in the peanut butter, then add the stock and bring to a simmer before pouring in the coconut milk.
  2. Add the noodles, chicken and veggies and simmer for 4 minutes, until the chicken and noodles are warmed through and the veg is tender. Stir in the lime juice and ladle into 4 bowls. Scatter with the lime zest and extra chilli, and serve with the lime wedges.


Swap the stir-fry vegetable pack, if you like, for 100g mangetout, 100g shredded cabbage and 1 finely sliced red pepper