Sa­tay chicken noo­dle soup with squash

BBC Good Food - - Cover Story -

You can make the base for this a day or two be­fore serv­ing, leav­ing the chicken in the broth un­til you’re ready to serve.

SERVES 4 PREP 25 mins COOK 45 mins EASY G

1/2 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 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 chill­ies, 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)

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.

GOOD TO KNOW fi­bre • 1 of 5-a-day

PER SERV­ING 1,091 kcals • fat 59g • sat­u­rates 35g • carbs 99g • sug­ars 15g • fi­bre 9g • protein 37g • salt 3.3g

Com­fort know-how

A warm­ing bowl of nour­ish­ing chicken soup serves as com­fort food all around the world. Visit bbc­good­food.com for more of our favourite chicken soup recipes, in­clud­ing Mex­i­can chicken tor­tilla and creamy chicken & sweet­corn.

‘This soup feels like a hug in a bowl; it will warm and soothe you from the in­side out’

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