RECIPE OF THE WEEK: Chicken & Coconut Noodle Soup  

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Check out this amazing soup. Perfect for lunch or dinner.

Serves 5


400ml can of coconut milk 

500g pumpkin 

2 carrots

1 tbsp olive oil 

400ml chicken stock 

1/3 cup Pic’s Peanut Butter 

1-inch fresh ginger, minced 

4 garlic cloves, minced

1 fresh chilli, diced

600g chicken breast 

1 brown onion 

140g egg noodles 

A small handful of fresh coriander (optional)

Chopped peanuts to serve (optional)


  1. Preheat the oven to 200ºC.
  2. Peel and chop the pumpkin and carrot into cubes/rings. Place in a baking tray, drizzle with olive oil and season with salt and pepper.
  3. Once roasted, blend the carrot and pumpkin until smooth.
  4. Add the coconut milk, chicken stock, pumpkin/carrot puree, peanut butter, ginger, garlic, chilli, salt and pepper in a slow cooker. Whisk together.
  5. Place the chicken breast and sliced onion into the slow cooker.
  6. Cover and cook on high for 3-4 hours or until the chicken shreds easily. 
  7. Roughly 20 minutes prior to serving prepare the noodles as per packet instructions. Reserve some of the water before draining.
  8. Once done cooking, remove the chicken with a slotted spoon and transfer it to a chopping board. Shred the chicken using two forks.
  9. Place the chicken and noodles into the slow cooker, mix to combine everything together, and add a little noodle water if necessary to thin out the sauce.
  10. Ladle the soup into bowls, then garnish with coriander and chopped peanuts.

Thanks to the team at NourishAppfor supplying this recipe. Make sure you check out all of their recipes on the NourishApp.

Once you have finished making this put a message in the comments section about how tasty these pancakes were.

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