Serves 8
20 min
Thai Pork and Squash Soup
Recipe GLPR8af0357013081c
A vibrant Southeast Asian soup featuring tender ground pork and sweet butternut squash in a fragrant coconut broth infused with Thai red curry paste, fresh ginger, and fish sauce. This warming, quick-cooking soup is garnished with fresh basil, jalapeño slices, and lime wedges for a bright, balanced finish.
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Ingredients
2 tablespoons canola oil
1 pound ground pork
2 tablespoons Thai red curry paste
4 scallions, white and green parts separated and sliced
1 teaspoon finely grated fresh ginger
1 pound precut butternut squash cubes
1 15-ounce can coconut milk
2 teaspoons Asian fish sauce
Torn fresh basil for serving
Sliced jalapeño for serving
Lime wedges for serving
Directions
Heat canola oil in a large pot over medium-high heat. Once shimmering, add the ground pork and cook, breaking it apart with a spoon, until no longer pink and beginning to brown, about 4 to 5 minutes.
Stir in the Thai red curry paste and the white parts of the scallions, coating the pork well. Cook for about 1 minute until fragrant.
Add the grated ginger and cook for another 30 seconds, stirring constantly.
Add the butternut squash cubes and coconut milk to the pot. Stir well to combine, ensuring the curry paste is fully incorporated into the broth.
Bring the soup to a gentle boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the butternut squash is tender when pierced with a fork.
Stir in the fish sauce and taste, adjusting the seasoning as needed. Add the sliced green parts of the scallions.
Ladle the soup into bowls and serve hot, topped with torn fresh basil, sliced jalapeño, and lime wedges on the side for guests to squeeze over as desired.
