Name: Satay chicken noodle soup with squash
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: ½ small squash or pumpkin (about 300g), deseeded and sliced (no need to peel) -; 2 tbsp groundnut or vegetable oil -; 6 skinless chicken thighs -; 3 garlic cloves , crushed, or 1 tbsp garlic purée -; thumb-sized piece of ginger , crushed or 1 tbsp ginger purée -; 1 chicken stock cube or 1 tbsp concentrated liquid stock -; 2 x 400g cans coconut milk -; 3 bird’s-eye chilli , 2 pierced a few times but left whole, 1 finely sliced to serve (optional) -; 3 tbsp light soy sauce -; 3 tbsp peanut butter , smooth or crunchy is fine -; 2 limes , plus extra wedges to serve -; 1 tbsp light brown soft sugar -; 1 tbsp fish sauce -; 400g rice noodles -; small bunch spring onions , chopped -; small handful coriander leaves -; handful beansprouts -; 50g salted, roasted peanuts , chopped -; chilli oil , to serve (optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Satay chicken noodle soup with squash

1. ½ small squash or pumpkin (about 300g), deseeded and sliced (no need to peel) -

2. 2 tbsp groundnut or vegetable oil -

3. 6 skinless chicken thighs -

4. 3 garlic cloves , crushed, or 1 tbsp garlic purée -

5. thumb-sized piece of ginger , crushed or 1 tbsp ginger purée -

6. 1 chicken stock cube or 1 tbsp concentrated liquid stock -

7. 2 x 400g cans coconut milk -

8. 3 bird’s-eye chilli , 2 pierced a few times but left whole, 1 finely sliced to serve (optional) -

9. 3 tbsp light soy sauce -

10. 3 tbsp peanut butter , smooth or crunchy is fine -

11. 2 limes , plus extra wedges to serve -

12. 1 tbsp light brown soft sugar -

13. 1 tbsp fish sauce -

14. 400g rice noodles -

15. small bunch spring onions , chopped -

16. small handful coriander leaves -

17. handful beansprouts -

18. 50g salted, roasted peanuts , chopped -

19. chilli oil , to serve (optional) -

How to cook deliciously - Satay chicken noodle soup with squash

1. Stage

Heat oven to 180C/160C fan/gas 4. Toss the squash with 1 tbsp oil and some seasoning on a baking tray, arrange in a single layer and roast for 35-40 mins, or until soft and starting to caramelise around the edges. Meanwhile, heat the remaining oil in a deep pan or casserole dish. Season the chicken, then cook until browned all over. Add the garlic and ginger, stirring for a min or 2, then add the stock, coconut milk, whole chillies, soy and 250ml water. Bring to a gentle simmer, cover with a lid and poach the chicken for 20 mins.

2. Stage

Remove the chicken, shred the meat with forks and return to the soup, discarding the bones. Spoon 2-3 tbsp of the soup into a bowl with the peanut butter and mix until smooth. Add to the soup with the juice of 1 lime, the sugar and the fish sauce. Check the seasoning, adding more lime, sugar, soy or fish sauce if you want to. Keep the soup warm while you cook the noodles following pack instructions.

3. Stage

Drain the noodles and add a handful to each bowl. Pour over the soup and top with the squash, spring onions, coriander, beansprouts, peanuts, chilli oil and sliced chilli (if using). Serve with extra lime wedges.