Satay chicken noodle soup with squash

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’