Thai Pork & Squash Soup

1. 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. 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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.