Satay chicken noodle soup with squash

Satay chicken noodle soup with squash

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.


Prep: 25 mins Cook: 45 mins

Serves 4

  • fat 59g
  • saturates 35g
  • carbs 99g
  • sugars 15g
  • fibre 9g
  • protein 37g
  • salt 3.3g


  • 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 jin-jerMainly 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 ko-ko-nut mill-kCoconut 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-ahPeanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
  • 2 limes, plus extra wedges to serve Lime ly-mThe same shape, but smaller than…
  • 1 tbsp light brown soft sugar
  • 1 tbsp fish sauce Fish sauceA 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 onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
  • small handful coriander leaves
  • handful beansprouts Beansprouts been sp-rowtsWidely seen as a major, somehow magic, ingredient, beansprouts…
  • 50g salted, roasted peanuts, chopped
  • chilli oil, to serve (optional)


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.

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.

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