Charles Masters
Hands-On Time
20 Mins
Total Time
20 Mins

How to Make It

Step 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.

Step 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.

Step 3

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

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