This untraditional spin on Thai red curry features spiralized butternut squash noodles in a cup-of-noodles-style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg noodles. Source: EatingWell Magazine, Soup Cookbook

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Ingredients

Directions

  • Add 2 tablespoons coconut milk, 2 teaspoons curry paste, 1 teaspoon fish sauce and 1/2 teaspoon brown sugar to each of three 1 1/2-pint canning jars. Layer 3/4 cup bok choy and 1 cup noodles into each jar. Top each with 1 tablespoon coconut, 1 lime wedge and 1 egg. Cover and refrigerate for up to 3 days.

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  • To prepare each jar: Remove the egg. Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 3 to 4 minutes. Stir well. Cut the egg in half and return it to the jar. Let stand a few minutes before eating.

Tips

To make ahead: Prepare through Step 1. Refrigerate covered jars up to 3 days.

Equipment: Three 1 1/2-pint wide-mouth canning jars

Tip: For medium-boiled eggs with jammy-textured yolks, cook in boiling water for 6 1/2 to 7 minutes, then immediately transfer to a bowl of ice water and let stand until cold. For fully cooked hard-boiled, eggs, cook in boiling water for 10 minutes before transferring them to the ice bath.

Nutrition Facts

217 calories; 13.4 g total fat; 164 mg cholesterol; 734 mg sodium. 18.4 g carbohydrates; 8.7 g protein; Full Nutrition