Creamy Coconut & Peanut Broth with Chicken and Noodles

A budget-friendly bowl that feels like a treat! This creamy broth combines coconut, peanut, and curry flavours with tender shredded chicken, silky noodles, and fresh bok choy. Comforting, filling, and made with simple ingredients.

Serves: 2–3
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 30 minutes
Special Equipment: Medium saucepan

Let’s learn how to make it

This dish makes the most of one chicken breast by stretching it into a nourishing broth. With a fragrant curry base, creamy peanut mix, and plenty of noodles, it’s a big bowl of comfort on a budget.

Ingredients

• 1 large chicken breast

• 5 cloves garlic

• 1 knob ginger

• 1.5 heads bok choy, sliced

• 3 tbsp soy sauce (plus extra to taste)

• 2 tbsp peanut butter

• 3 tbsp coconut cream

• 1 carrot, grated

• 1 egg per person

• 3 nests (balls) of noodles

• 1 tsp curry paste (green, massaman, or red) or 1 tbsp curry powder

• 1 tbsp brown sugar

• 1 tbsp vinegar or lime juice

• A few peppercorns

• Optional: coriander stalks (fresh or frozen)

Method

1. Poach the chicken: Place the chicken breast in a saucepan, cover with water, and add 2 crushed garlic cloves, ginger skin, peppercorns, and a few dashes of soy sauce. Add coriander stalks if you have them. Simmer gently until the chicken is cooked through. Remove, shred the meat, and reserve the poaching liquid as stock.

2. Prep the toppings: Blanch the noodles, grate the carrot, slice the bok choy, and boil the eggs.

3. Make the peanut mix: In a bowl, combine peanut butter, 3 tbsp soy sauce, brown sugar, and vinegar or lime juice. Grate in some fresh garlic and ginger, then mix until smooth.

4. Build the broth: Heat a little oil in a saucepan, sauté the remaining ginger and garlic, then stir in curry paste or curry powder. Cook for a few minutes. Add coconut cream, bring to a simmer, then pour in 250ml chicken stock (from poaching or stock cube). Stir in the peanut mix, simmer gently, and season to taste with more soy if needed.

5. Finish: Add the bok choy leaves right at the end so they just wilt.

6. Serve: Divide noodles, shredded chicken, carrot, and eggs between bowls. Ladle over the broth and serve immediately.

Chef’s Tip
No curry paste? No problem. Curry powder gives the broth plenty of flavour, and you can brighten it up with extra lime juice.

Enjoy

Del x

Looking for another comforting budget meal? Try my Quick Pork & Veg Stir-Fried Noodles