Thai Pork and Squash Soup

thai-pork-squash-soup
Photo by Charles Masters
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    Nutritional Information

    Per Serving

    • Calories 639 calories
    • Fat 54 g (30 g saturated fat)
    • Cholesterol 82 mg
    • Sodium 601 mg
    • Protein 23 g
    • Carbohydrate 20 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 112 mg

Heat the oil in a large pot over medium-high heat. Add the pork and cook, stirring occasionally, until browned and nearly cooked through, 3 to 4 minutes. 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, 10 to 12 minutes. Stir in the coconut milk and fish sauce.

Serve the soup topped with the basil, jalapeño, lime wedges, and scallion greens.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 1 pound ground pork
  3. Check 2 tablespoons Thai red curry paste
  4. Check 4 scallions, sliced, white and green parts separated
  5. Check 1 teaspoon finely grated fresh ginger
  6. Check 1 pound precut butternut squash cubes
  7. Check 1 15-ounce can coconut milk
  8. Check 2 teaspoons Asian fish sauce
  9. Check Torn fresh basil, sliced jalapeño, and lime wedges, for serving

Directions

  1. Heat the oil in a large pot over medium-high heat. Add the pork and cook, stirring occasionally, until browned and nearly cooked through, 3 to 4 minutes. Add the curry paste, scallion whites, and ginger. Cook, stirring, until the paste darkens, about 1 minute.
  2. Add the squash and 2 cups water. Cover and bring to a boil. Reduce heat and simmer until the squash is tender, 10 to 12 minutes. Stir in the coconut milk and fish sauce.
  3. Serve the soup topped with the basil, jalapeño, lime wedges, and scallion greens.