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


Recipe Summary

25 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 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

2 cups
217 calories; protein 8.7g; carbohydrates 18.4g; dietary fiber 3.1g; sugars 6.4g; fat 13.4g; saturated fat 9.1g; cholesterol 164.1mg; vitamin a iu 11617.7IU; vitamin c 43.3mg; folate 81.4mcg; calcium 132.8mg; iron 2.6mg; magnesium 59.3mg; potassium 560.5mg; sodium 733.6mg.

2 fat, 1 medium-fat protein, 1/2 starch