Opo squash or Upo squash is widely used in Asia for cooking. It is also known as bottle gourd and rich in fiber. This soup recipe is a favorite to some during rainy or winter seasons but others prefer to eat this with rice or bread. This serves also as a comforting food for Filipinos and other Asians living abroad.
I cooked it with gluten-free and non-GMO Thai thin rice noodles and chicken breast. Tomato is normally used in this recipe, but I decided to try the tomato paste, which turned out to be a perfect substitute. I also tried drizzling the lemon over it and it tasted really good.
- 1 medium opo/upo squash, peeled and sliced
- 1/2 lb. chicken breast, cut in strips
- 1 box Thai thin rice noodles, just use half
- 1 box chicken stock
- 2 tbsp tomato paste
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tbsp vegetable oil
- salt & pepper, to taste
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Heat vegetable oil in a large stockpot over medium-high heat.
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Saute onions and garlic.
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Toss in chicken. Stir until cooked, they turn white.
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Add opo. Stir well. Cover and cook for 5 minutes.
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Uncover and slightly mix. Then add the tomato paste and stir well.
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Add chicken stock. Use the whole box, then mix, stir to blend.
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Add the rice noodles and submerge them into the soup. Cover. Reduce heat to medium. Cook for 15-20 minutes.
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Uncover and stir. Add salt and pepper. Stir well and taste. You can also use bouillon instead of salt. If not satisfied with the taste, and turn off the heat.
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Serve with rice, bread, or just the way it is.
