Opo Squash and Thai Thin Rice Noodle Soup Recipe
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
Heat vegetable oil in a large stockpot over medium-high heat.
Saute onions and garlic.
Toss in chicken. Stir until cooked, they turn white.
Add opo. Stir well. Cover and cook for 5 minutes.
Uncover and slightly mix. Then add the tomato paste and stir well.
Add chicken stock. Use the whole box, then mix, stir to blend.
Add the rice noodles and submerge into the soup. Cover. Reduce heat to medium. Cook for 15-20 minutes.
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.
Serve with rice, bread or just the way it is.