Satay chicken noodle soup with squash - Good Food Middle East

Name: Satay chicken noodle soup with squash - Good Food Middle East
Ingredients: 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 cloves, crushed, or 1 tbsp garlic purée; thumb-sized piece of ginger, crushed or 1 tbsp ginger purée; 1 chicken stock cubeor 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)

www.bbcgoodfoodme.com

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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

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 cloves, crushed, or 1 tbsp garlic purée
thumb-sized piece of ginger, crushed or 1 tbsp ginger purée
1 chicken stock cubeor 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)