I love coconut curry. I love kabocha squash. I love boiled eggs. I love rice noodles. So why on earth did I not mix them together to make a dish that I would love earlier? Who knows. It’s Easy. Simple. Delicious.
I used a Panang curry paste to make this soup, but you can use any curry paste of your choosing. I think yellow, red or even green Thai curry pastes would work well with this. If you don’t make your own, I would like to recommend my favorite brand: Mae Ploy. I’ve tried others, and they just don’t even compare. There have been tubs that we’ve thrown out because they were so vile, I’m serious…
COCONUT CURRY SOUP WITH KABOCHA SQUASH AND RICE NOODLES
- 1-2 teaspoons coconut oil
- 1/2 small onion, peeled and diced
- 2-3 cloves garlic, thinly sliced
- 15 g (0.5 oz) Mae Ploy Panang curry paste, or other curry paste, to taste
- 225 g (7.9 oz) kabocha squash, cut into 2.5 cm/1 inch cubes
- hot water, as needed
- 25 g (1 oz) creamed coconut block
- sugar-free fish sauce
- 35 g (1.2 oz) rice noodles
- 2 hard boiled eggs, peeled
- chopped coriander/cilantro for garnish (optional)
1. Heat the oil in a medium-sized saucepan until hot, then sauté the onions and garlic until aromatic.
2. Add the curry paste and stir for 30 seconds, then the squash and enough hot water to cover the squash by about 2.5 cm/1 inch.
3. Bring back to boil and simmer covered for 8-10 minutes, or until the squash is soft. Stir occasionally, but be careful not to smoosh the squash.
4. Lower the heat and gently stir in the creamed coconut. If necessary, add more water to thin down the soup, then season with fish sauce.
5. Before serving, add rice noodles to rehydrate in the soup. It will only take 1-2 minutes max.
6. Pour the soup into a serving bowl, drop in the boiled eggs and scatter over chopped coriander/cilantro, if using. Slurp to enjoy.