Cooking Tip: Use a slotted spoon or small colander to help keep the pork in the pot while pouring off excess fat. Discarding it early in cooking means no oily puddles in your finished soup! Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
Wine Pairing: 2013 Beelgara Range Cabernet Merlot – $15/bottle
Ingredients
- 10 ounces ground pork
- 4 scallions, divided
- 1 inch ginger
- ¼ bunch basil
- 1 jalapeño
- 1 lime
- 1 tablespoon Thai red curry paste
- 12 ounces cubed butternut squash
- 1 cup coconut milk
- 2 teaspoons fish sauce
What You Need At Home
- microplane (optional)
- large pot with lid
- 1 tablespoon canola oil
- 2 cups water
- kosher salt
- black pepper
1. Prepare Ingredients
Pat pork dry with paper towel. Rinse scallions and thinly slice on a diagonal, keeping white and light green parts separate from dark greens. Trim and discard skin of ginger and mince or using a microplane, finely grate. Rinse basil and pick leaves, discarding stems. Rinse jalapeño and cut into ⅛-inch rings. Cut lime into 6 wedges.
2. Brown Pork
Heat 1 tablespoon canola oil in a large pot over medium-high heat. When oil is shimmering, add pork and season with salt and pepper. Cook, breaking up with a wooden spoon, until browned and almost cooked through, 3-4 minutes. Pour off any excess fat from pot.
3. Cook Scallions and Ginger
Add scallion whites and light greens, ginger, and Thai red curry paste to pan with pork and stir to combine. Cook until paste darkens and scallions are soft, about 1 minute.
4. Cook Butternut Squash
Add butternut squash and 2 cups water and stir to combine. Increase heat to high and bring to a boil, then cover and reduce heat to medium. Simmer until squash is tender, 10-12 minutes.
5. Simmer Soup
Add coconut milk and fish sauce and stir to combine. Increase heat to medium high and return to a simmer to warm through. Taste and add salt and pepper as needed.
6. Plate Soup
Divide soup evenly between 2 bowls. Garnish with scallion dark greens, basil, jalapeño, and lime wedges. Serve.
Recipe provided by Plated.
