Satay chicken noodle soup with squash recipe | Good Food

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)