This spicy soup is balanced by the coconut milk, squash and sweet pomegranate. The egg noodles are a must and while the pomegranate might seem odd, it completes the recipe, giving the soup a burst of freshness.
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Heat the olive oil in a large stockpot over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Bring the soup to a boil and add the chicken and squash. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through and the squash tender.
Remove the chicken from the soup and let cool. Shred with two forks.
Stir the fish sauce and pomegranate molasses into the soup. Slide the shredded chicken back in. Simmer 5-10 minutes or until heated through.
Meanwhile bring a large pot of salted water to a boil over high heat. Boil the noodles according to package directions. Drain.
Divide the soup among bowls and top each bowl with noodles. Top with pomegranate arils, if desired garnish with cilantro, chili, and limes. Eat!
