Who says you can’t enjoy a noodle soup if you’re grain-free or low-carb? Not us. We love this delicious red curry, which uses spaghetti squash instead of rice noodles. The sweet squash pairs beautifully with the curry and coconut, making it an even more tasty option than traditional noodles!
On the Ingredients:
- Spaghetti squash is a squash with a unique structure that separates into long, translucent strings that resemble angel hair pasta. The flavor is mild with a hint of sweetness, and the texture has a tender crunch. Initially a cultivar of China, people used to dry the flesh of this squash and use it to get through the long winter months. It first came to North America in the min-1930s, marketed in seed catalogs as “vegetable spaghetti.” However, it didn’t gain popularity until WWII, when access to processed foods like pasta was not always reliable. It has since gained even more recognition as a low-carb alternative to pasta, an attribute that has gained Spaghetti Squash many fans. You can bake, steam, or cook in the microwave. This recipe includes what we feel is the cooking method that produces the best results. If you do not want to use Spaghetti Squash for this recipe, you can replace it with zoodles or even use real pasta.
- Red curry paste is a traditional Thai condiment made of red chilis, garlic, lemon grass, turmeric, and shrimp paste (some American brands are plant-based). It is the same general paste as green curry paste, except that one is made using green chilis and, therefore, has a slightly more herbaceous flavor.
- Coconuts are the seed of the coconut palm. They have four main food products: coconut meat, coconut oil, coconut milk, and coconut water. The meat is high in fiber, MCTs (medium-chain triglycerides), and fat. They are high in several minerals, especially manganese and copper. (More on the health benefits).
- Fish sauce is a liquid condiment made from fish or krill aged up to two years. It has a robust flavor and aroma and is packed with umami, which comes from its high glutamate content. It’s used heavily in East and Southeast Asian cuisine, particularly in Myanmar, Cambodia, Laos, the Philippines, Thailand, and Vietnam. The Red Boat brand, which we carry at the Co-op, is Vietnamese style and made on the island of Phu Quoc. It’s known as a premium brand. As for the health benefits, fish sauce is amino acids, omega-3, iron, and vitamin B12. It’s also high in sodium, though, so check the label if you’re watching your sodium intake.
Recipe Notes and Substitutions:
You could also use the same soup base but use rice noodles instead of spaghetti squash.
Red Curry Soup with Spaghetti Squash Noodles
4
servings15
minutes1
hour30
minutes1
hour45
minutesWho says you can’t enjoy a noodle soup if you’re grain-free or low-carb? Not us. We love this delicious red curry, which uses spaghetti squash instead of rice noodles. The sweet squash pairs beautifully with the curry and coconut, making it an even more tasty option than traditional noodles!
Ingredients
2 medium or 1 large spaghetti squash
1 tbsp coconut oil
1 1/2 lb chicken thighs (boneless/skinless and cut into bite-sized pieces)
3 cloves of garlic (crushed)
1 tbsp grated fresh ginger
1 yellow onion
2 red or yellow bell peppers (chopped)
3 tbsp red curry paste
4 cups chicken broth
15 oz coconut milk
2 tbsp lime juice
1 tbsp fish sauce
1 cup fresh basil leaves
3 scallions (sliced)
1/2 cup fresh cilantro (chopped)
salt and pepper to taste
chopped peanuts to garnish
Directions
- Preheat the oven to 350° F. Place the whole squash on a baking pan. Use a paring knife to pierce the skin of the squash in several places turning the squash to pierce each side. Bake for 45 minutes to 90 minutes, until you can pierce through the squash with a fork. The cook time varies with the size of the squash. Remove from the oven and let it cool while you prepare the soup.
- Heat a soup pot over a medium flame and melt the coconut oil. Add the chicken, garlic, and ginger. Sauté until the meat is browned. Add the onions and continue to cook until they begin to turn translucent. Add the red curry paste and stir to incorporate. Add the bell pepper and sauté for a minute, then add the chicken broth, coconut milk, lime, and fish sauce. Bring the soup to a simmer and cook for 10 minutes.
- Add the fresh basil, scallions, and salt and pepper to taste. Cook for another couple minutes, then remove from heat. Add the cilantro. Cut the spaghetti squash in half crosswise and use a spoon to remove the guts and seeds. Use a fork to loosen the spaghetti squash noodles, remove them from the skin, and divide them into four bowls. Pour the soup over the noodles and serve with peanuts on top.
