Satay chicken noodle soup with squash in a wok

Satay chicken noodle soup with squash

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(2 ratings)

Prep: 25 mins Cook: 45 mins

Easy

Serves 4

Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food. You can make the base a day or two before serving

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal1091
  • fat59g
  • saturates35g
  • carbs99g
  • sugars15g
  • fibre9g
  • protein37g
  • salt3.3g
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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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 chicken stock cube or 1 tbsp concentrated liquid stock
  • 2 x 400g cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 2 limes, plus extra wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp light brown soft sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 400g rice noodles
  • small bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small handful coriander leaves
  • handful beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 50g salted, roasted peanuts, chopped
  • chilli oil, to serve (optional)

Method

  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.

  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.

  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.

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Comments, questions and tips

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Melanie Kaisharis
6th Oct, 2018
5.05
Delicious! I added more lime and coriander but other than that it was perfect. Hearty, warming and super tasty.
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