- 8 ounces rice noodles
- 2 tablespoons canola oil
- 1¼ pounds boneless pork loin, cut into 1½-inch pieces
- 2 tablespoons Thai green curry paste (found in the international aisle)
- 1 bunch scallions, white and green parts sliced separately
- 1 tablespoon finely grated fresh ginger
- 1 butternut squash (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces
- 1 15-ounce can unsweetened coconut milk
- 1 tablespoon Asian fish sauce, plus more for serving
- Torn fresh basil and lime wedges, for serving
- Cook the noodles according to the package directions.
- Meanwhile, heat the oil in a large pot over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Add the curry paste, scallion whites, and ginger. Cook, stirring, until the paste darkens, about 1 minute.
- Add the squash and 2 cups water. Cover and bring to a boil. Reduce heat and simmer until the squash is tender, 7 to 9 minutes. Stir in the reserved pork, coconut milk, and fish sauce and cook until the pork is cooked through, 2 to 3 minutes. Stir in the noodles.
- Serve the soup topped with the basil, lime wedges, and scallion greens.
Make Ahead: Make the soup, keeping the noodles and garnishes separate, up to 2 days in advance. To serve, warm over low heat, add the noodles, and top with the lime, basil, and scallions.