Good morning! Today we have for you:
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A comforting, khao-soi-like noodle soup for frazzled weeknights
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A one-pot chicken and rice for effortless feasting
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And mango Basque cheesecake (I know)
The stone fruit and the basil plants are disappearing from the markets. My succulents, after a summer of stretching their limbs in the sun, are sighing in resignation on the windowsill. I am wearing socks for the first time in months. And I. Don’t. Like it.
The silver lining to losing summer? Noodle soups.
Hot weather is for cold noodles, of course, which means the inverse must be true. Fall’s crisp winds and chilly nights mean phở gà, shoyu ramen, khao soi gai, sopa de fideo, chicken curry laksa, chicken noodle, chorba. (If this reads like a to-eat list, that’s because it is.)
Christian Reynoso’s five-star creamy butternut squash and coconut noodle soup comes together in just over half an hour, the perfect option for when you want comforting khao soi flavors quickly. Red or yellow curry paste does the heavy lifting here, and you could easily add some extra protein in the form of tofu, shredded rotisserie chicken or halved soft-boiled eggs.
It’s always a good idea to scan the comments on our New York Times Cooking recipes. But this one in particular has a bumper crop of great suggestions, including subbing canned pumpkin for the butternut squash, adding cabbage and using an immersion blender to make the soup super creamy. There are also lots and lots of rave reviews — noodle soup hive, rise!
Featured Recipe
Creamy Butternut Squash and Coconut Noodle Soup
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The post Noodle Soup’s On appeared first on New York Times.
