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
Sat fat 23g
How to Make It
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.
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