One-Pot Tofu, Chicken & Satay Coconut Noodle Soup

Name: One-Pot Tofu, Chicken & Satay Coconut Noodle Soup with Veggies & Fresh Chilli
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Malaysian Tofu; 1 packet Asian Greens; 1 Long Chilli; 1 sachet Satay Seasoning; 1 packet Garlic Paste; 1 Broccoli Florets; 1 packet Coconut Milk; 1 packet Sweet Chilli Sauce; 1 Rice Noodles; 1 Chicken Breast Strips; 1 drizzle olive oil; 2 cup boiling water; 1 tbs soy sauce

with Veggies & Fresh Chilli

Recipe Development TeamUpdated on July 21, 2026

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Calories

:

855 kcal

Protein

:

51.2g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

One Pot Wonder

Pre-Prepped

Allergens:

Gluten
Peanuts
Soy
Wheat
May contain traces of allergens
Sesame
Soy
Gluten

If you want a dish to sing, then we’d recommend getting a load of peanutty tofu and adding it to everything and anything. Tonight, we are piling it high on a veggie-loaded noodle soup and for an extra kick, we suggest adding some fresh chilli to tie it all together. We’ve replaced the bean vermicelli noodles in this recipe with rice noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Malaysian Tofu

(Contains: Gluten, Peanuts, Soy, Wheat May be present: Sesame)

1 packet

Asian Greens

1

Long Chilli

1 sachet

Satay Seasoning

(May be present: Soy)

1 packet

Garlic Paste

1

Broccoli Florets

1 packet

Coconut Milk

1 packet

Sweet Chilli Sauce

1

Rice Noodles

1

Chicken Breast Strips

Not included in your delivery

1 drizzle

olive oil

2 cup

boiling water

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

Nutritional Values

Energy (kJ)3580 kJ

Calories855 kcal

Fat32.8 g

of which saturates18 g

Carbohydrate83.4 g

of which sugars17 g

Dietary Fibre10.2 g

Protein51.2 g

Sodium1520 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

PDF

1

Boil the kettle.
Cut Malaysian tofu into 2cm chunks.
Roughly chop Asian greens.
Thinly slice long chilli (if using).
In a small bowl, combine satay seasoning, garlic paste and a splash of water.
Half-fill a large saucepan with boiling water. Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes. Drain, rinse and drizzle with olive oil. Set aside.

2

Return the saucepan to medium-high heat with a drizzle of olive oil.
When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes.
Add broccoli florets and cook, tossing, until softened, 4-5 minutes.
Add satay mixture and cook, stirring until fragrant, 1 minute.

TIP: Add a dash of water to the pan to help speed up the cooking process.

3

Reduce heat to medium-high, then stir in the boiling water (see ingredients), coconut milk and the soy sauce and simmer, 4-5 minutes. In the last minute, gently add cooked noodles and Asian greens, stirring until combined and wilted.
Remove from heat, then stir through sweet chilli sauce until combined.