Satay chicken noodle soup with squash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- ½ small squashor pumpkin (about 300g), deseeded and sliced (no need to peel)
- 2 tbsp groundnut or vegetable oil
- 6 skinless chicken thighs
- 3 garlic clovescrushed, or 1 tbsp garlic purée
- thumb-sized piece of gingercrushed or 1 tbsp ginger purée
- 1 chicken stock cubeor 1 tbsp concentrated liquid stock
- 2 x 400g cans coconut milk
- 3 bird’s-eye chilli2 pierced a few times but left whole, 1 finely sliced to serve (optional)
- 3 tbsp light soy sauce
- 3 tbsp peanut buttersmooth or crunchy is fine
- 2 limesplus extra wedges to serve
- 1 tbsp light brown soft sugar
- 1 tbsp fish sauce
- 400g rice noodles
- small bunch spring onionschopped
- small handful coriander leaves
- handful beansprouts
- 50g salted, roasted peanutschopped
- chilli oilto serve (optional)
Nutrition: Per serving
- kcal1091
- fat59g
- saturates35g
- carbs99g
- sugars15g
- fibre9g
- protein37g
- salt3.3g
Method
step 1
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.
step 2
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.
step 3
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.
