Coconut Curry Cup of Noodles with Spiralized Butternut Squash Noodles

Coconut Curry Cup of Noodles with Spiralized Butternut Squash Noodles

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From: EatingWell Magazine, Soup Cookbook

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.

Ingredients 3 servings

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Original recipe yields 3 servings
Nutrition per serving may change if servings are adjusted.
  • 6 tablespoons coconut milk
  • 6 teaspoons Thai red curry paste
  • 3 teaspoons fish sauce
  • 1½ teaspoons packed light brown sugar
  • 2¼ cups thinly sliced bok choy (about 5 ounces)
  • 3 cups packed spiralized butternut squash noodles
  • 3 tablespoons toasted unsweetened coconut chips
  • 3 lime wedges
  • 3 medium-boiled eggs (see Tip), peeled
  • 3 cups very hot water, divided


  • Prep

  • Ready In

  1. Add 2 tablespoons coconut milk, 2 teaspoons curry paste, 1 teaspoon fish sauce and ½ teaspoon brown sugar to each of three 1½-pint canning jars. Layer ¾ 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.
  2. 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.
  • To make ahead: Prepare through Step 1. Refrigerate covered jars up to 3 days.
  • Equipment: Three 1½-pint wide-mouth canning jars
  • Tip: For medium-boiled eggs with jammy-textured yolks, cook in boiling water for 6½ 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 information

  • Serving size: 2 cups
  • Per serving: 217 calories; 13 g fat(9 g sat); 3 g fiber; 18 g carbohydrates; 9 g protein; 81 mcg folate; 164 mg cholesterol; 6 g sugars; 11,618 IU vitamin A; 43 mg vitamin C; 133 mg calcium; 3 mg iron; 734 mg sodium; 561 mg potassium
  • Nutrition Bonus: Vitamin A (232% daily value), Vitamin C (72% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 1 medium-fat protein, ½ starch

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