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
Serves 4
½ small squash or pumpkin (about 300g), deseeded and sliced (no need to peel)2 tbsp groundnut or vegetable oil6 skinless chicken thighs3 garlic cloves, crushed, or 1 tbsp garlic puréethumb-sized piece of ginger, crushed or 1 tbsp ginger purée1 chicken stock cube or 1 tbsp concentrated liquid stock2 x 400g cans coconut milk3 bird’s-eye chilli, 2 pierced a few times but left whole, 1 finely sliced to serve (optional)3 tbsp light soy sauce3 tbsp peanut butter, smooth or crunchy is fine2 limes, plus extra wedges to serve1 tbsp light brown soft sugar1 tbsp fish sauce400g rice noodlessmall bunch spring onions, choppedsmall handful coriander leaveshandful beansprouts50g salted, roasted peanuts, choppedchilli oil, to serve (optional)
STEP 1Heat 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.STEP 2Remove 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.STEP 3Drain 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.
