Soup recipe for 4 people, takes only 45 mins; recipe has squash, vegetable oil, chicken thighs, garlic clove, ginger, chicken stock cube, coconut milk, bird's-eye chilli, light soy sauce, peanut butter, lime, light brown soft sugar, fish sauce, rice noodles, spring onion, coriander leaves, beansprouts, peanuts and chilli oil.
Satay chicken noodle soup with squash
Course: Soup
Servings
4
servings
Prep time
25 mins
Ingredients
- Vegetable Oil: 2 tbsp groundnut or vegetable oil
- Garlic Clove: 3 garlic cloves, crushed, or 1 tbsp garlic puree
- Spring Onion: small bunch spring onions, chopped
- Lime: 2 limes, plus extra wedges to serve
- Rice Noodles: 400g rice noodles
- Bird'S Eye Chilli: 3 bird's-eye chilli, 2 pierced a few times but left whole, 1 finely sliced to serve (optional)
- Ginger: thumb-sized piece of ginger, crushed or 1 tbsp ginger puree
- Chicken Stock Cube: 1 chicken stock cube or 1 tbsp concentrated liquid stock
- Fish Sauce: 1 tbsp fish sauce
- Coconut Milk: 2 x 400g cans coconut milk
- Beansprouts: handful beansprouts
- Peanut Butter: 3 tbsp peanut butter, smooth or crunchy is fine
- Chilli Oil: chilli oil, to serve (optional)
- Coriander Leaves: small handful coriander leaves
- Peanuts: 50g salted, roasted peanuts, chopped
- Squash: 1/2 small squash or pumpkin (about 300g), deseeded and sliced (no need to peel)
- Light Soy Sauce: 3 tbsp light soy sauce
- Light Brown Soft Sugar: 1 tbsp light brown soft sugar
- Chicken Thighs: 6 skinless chicken thighs
Directions
- Heat oven to 180C/160C fan/gas 4. Toss the squash with 1 tbsp oil and some seasoning on abaking 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 orcasserole 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.
- 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.
- 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.
