Rating: 4 stars
25 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
  • 25 Ratings
Lindsay Hunt

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Credit: Johnny Miller

Recipe Summary test

hands-on:
25 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to the package directions.

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  • 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.

Chef's Notes

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.

Nutrition Facts

740 calories; fat 37g; saturated fat 23g; cholesterol 85mg; sodium 590mg; protein 34g; carbohydrates 72g; sugars 5g; fiber 5g; iron 8mg; calcium 142mg.
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