Pork and Butternut Squash Curry Soup

pork-butternut-squash-curry-soup
Photo by Johnny Miller
Pork and Butternut Squash Curry Soup 3.8 16 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 740 calories
    • Fat 37 g
    • Sat Fat 23 g
    • Cholesterol 85 mg
    • Sodium 590 mg
    • Protein 34 g
    • Carbohydrate 72 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 8 mg
    • Calcium 142 mg

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.

Ingredients

  1. Check 8 ounces rice noodles
  2. Check 2 tablespoons canola oil
  3. Check pounds boneless pork loin, cut into 1½-inch pieces
  4. Check 2 tablespoons Thai green curry paste (found in the international aisle)
  5. Check 1 bunch scallions, white and green parts sliced separately
  6. Check 1 tablespoon finely grated fresh ginger
  7. Check 1 butternut squash (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces
  8. Check 1 15-ounce can unsweetened coconut milk
  9. Check 1 tablespoon Asian fish sauce, plus more for serving
  10. Check Torn fresh basil and lime wedges, for serving

Directions

  1. Cook the noodles according to the package directions.
  2. 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.
  3. 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.
  4. 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.