Curried Squash Soufflé (Hor Mok): A Thai-Inspired Twist on Steamed Curry Custard
A plant-based spin on hor mok brings vibrant spice and velvety texture to your table.
Steamed curry custards—known as hor mok in Thailand—have long held a prized spot in Southeast Asian cuisine. Traditionally crafted with fish, coconut milk, and vibrant curry paste, then steamed in banana leaf cups, hor mok delivers an unforgettable marriage of warmth, fragrance, and delicacy. This curried squash soufflé reimagines the dish for home cooks, using roasted winter squash for a naturally sweet and luxurious custard base. The result is a showstopping vegetarian entrée or starter that captures the essence of hor mok while showcasing seasonal produce.
Why Make a Curried Squash Soufflé?
- Seasonal Versatility: Roasted winter squash, like kabocha, butternut, or acorn, brings natural sweetness and deep color.
- Creamy Texture: Coconut milk, eggs, and soft squash blend into a silken, spoonable custard.
- Complex Flavors: Thai red curry paste infuses the soufflé with layers of spice, herbs, and umami.
- Elegant Presentation: Individual soufflé dishes or banana leaf cups give a refined, restaurant-style look.
- Vegetarian Option: By substituting squash for fish, the dish remains plant-based without sacrificing satisfaction.
What Is Hor Mok?
Hor mok is a classic Thai dish featuring a savory custard of coconut milk, eggs, curry paste, and often fish or seafood, steamed until set. The mixture is typically spooned into leaf containers lined with herbs and cabbage. Fluffy, aromatic, and gently spiced, hor mok is both street food staple and festival centerpiece across Thailand.
Key Elements of Traditional Hor Mok:
- Red curry paste: A blend of chilies, lemongrass, galangal, makrut lime, and shrimp paste forms the dish’s backbone.
- Coconut milk: Adds creaminess and richness that tames the spice.
- Eggs: Bind and fluff the custard during steaming.
- Fish or seafood: Delicate fillets or chunks scattered throughout; in modern kitchens, high-starch vegetables like squash can step in.
- Leafy greens: Cabbage, kale, or Thai basil, used to line the cups, imparting a savory aroma and subtle flavor.
- Banana leaves: Traditional wrapping for fragrance and presentation; ramekins or soufflé dishes work at home.
Behind the Recipe: Evolution of a Thai Classic
The inspiration for curried squash soufflé arises from two key ideas: the adaptability of hor mok’s custard base, and the harmony between Thai aromatics and the natural sweetness of roasted squash. By finely blending roasted winter squash with coconut milk, eggs, and red curry paste, you replicate hor mok’s characteristic texture—slightly firm, yet yielding and pillowy. While fish is customary, vegetables perform beautifully in the role, making the recipe accessible for vegetarians and those seeking new takes on familiar flavors.
Ingredients for Curried Squash Hor Mok Soufflé
| Ingredient | Purpose |
|---|---|
| Winter squash (kabocha, butternut, acorn, etc.) | Main base, sweetness and color |
| Coconut milk | Richness, silkiness |
| Thai red curry paste | Spice, aroma, color |
| Eggs | To set the custard |
| Fish sauce or soy sauce | Umami, salty depth (or use vegetarian substitute) |
| Palm sugar or brown sugar | Balance for the spice |
| Kale, cabbage, or Thai basil leaves | Lining the ramekin, herbal note |
| Makrut lime leaves | Fragrant citrus zing |
| Cornstarch (for garnish) | Thickening coconut cream for topping |
| Sliced chilies, bell pepper strips, fresh herbs | Topping and color contrast |
| Banana leaf or parchment | (Optional) for lining ramekins |
Choosing and Preparing the Squash
Kabocha is the classic choice for its deep orange color and fine texture, but butternut or acorn squash work well too. Look for firm, vibrant squash, free of blemishes.
- Roasting Tips: Cut the squash in half, scoop out seeds, brush with neutral oil, and roast cut-side down until meltingly soft. This concentrates sugars and enhances flavor.
- Let the squash cool, then scoop flesh and pass through a food mill or mash until very smooth to ensure a velvety soufflé base.
Making the Coconut Curry Custard Base
- Blend or whisk together: In a bowl or blender, combine the smooth roasted squash, coconut milk, eggs, red curry paste, fish sauce (or vegetarian substitute), and palm sugar. Taste and adjust seasoning so that spice, sweetness, and salt are in equilibrium.
- Add aromatics: Finely chop or julienne makrut lime leaves and fold them into the mixture for a fresh, citrusy lift.
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Preparing the Ramakins and Veggie Lining
- Steam greens: Briefly steam or blanch shredded cabbage, kale, or chard—this forms a bed in the bottom of each ramekin, providing subtle flavor and structure.
- Herbs: Layer a few whole Thai basil or cilantro leaves for an intensely aromatic undertone.
- Lining with banana leaves: Banana leaves are optional but add classic hor mok flair. Cut into strips and line the inner surfaces of your ramekins or bowls for an authentic look.
Assembling and Steaming
- Spoon the custard base over veggies: Fill each ramekin, leaving 1/2 inch at the top for the soufflé to puff during steaming.
- Cover each ramekin: Use a piece of foil or a fitted steamer cover to prevent excess moisture from dripping onto the soufflés.
- Steam over gently boiling water: Place in a steamer basket, avoiding direct contact with water. Steam for 15–25 minutes, or until just set and wobbly—don’t overcook or the custard will become rubbery.
The Signature Garnish
- Combine a few tablespoons of coconut milk with a touch of cornstarch and simmer until thickened. This rich, glossy cream is spooned over the soufflés after cooking.
- Top with fine julienne of red chili, slivers of bell pepper, makrut lime leaf shreds, and a scattering of fresh cilantro or Thai basil.
Serving Suggestions and Customization
- Serve with jasmine rice: The soufflé pairs beautifully with steamed rice and other Thai side dishes or a simple salad.
- Make it a main course: Double the portion size and pair with roasted vegetables, salad, or a light soup.
- Add protein: For a pescatarian twist, incorporate thin slices of fish, shrimp, or tofu into each soufflé before steaming.
- Customize heat: Adjust quantity and intensity of curry paste to taste.
Troubleshooting and Pro Tips
- Custard too loose? Ensure squash is well-drained after roasting and reduce coconut milk slightly. Full-fat coconut milk gives the richest texture.
- Curdling? Don’t let the steamer water boil too vigorously; gentle, even heat is the secret for a soft set.
- Suffering blandness? Check your seasoning and sample the custard raw (before adding eggs if nervous). Make sure curry and lime leaves are fresh and vibrant.
- No ramekins? Use ovenproof teacups, small bowls, or even a single large dish, adjusting steaming time accordingly.
- No banana leaf? Parchment paper or simple greasing works.
FAQ: Curried Squash Soufflé and Thai Hor Mok
Q: Can I make this recipe vegan?
A: Yes. Substitute the eggs with a vegan egg replacer or silken tofu for binding, and use soy sauce instead of fish sauce.
Q: Can I use a different curry paste?
A: Absolutely. Green curry, massaman, or panang pastes offer unique flavor profiles. Adjust the quantity, as spice levels vary.
Q: How can I store leftovers?
A: Let the soufflés cool, then cover tightly and refrigerate for up to 2 days. Gently re-steam or microwave before serving.
Q: Do I have to line the ramekins?
A: Lining with banana leaf is traditional and adds subtle fragrance, but is optional. Directly filling greased ramekins works as well.
Q: Is there a gluten-free option?
A: The base recipe is naturally gluten-free. Confirm your curry paste and sauce choices are free of added wheat.
Nutrition and Health Considerations
This recipe is packed with plant-based nutrients from winter squash and greens. Coconut milk contributes healthy fats, and eggs or plant-based substitutes offer protein. Adjust sweeteners and sodium to taste and dietary needs.
Tips for Thai Flavor Success
- Use homemade or high-quality red curry paste for optimal flavor; mass-market varieties vary greatly.
- Makrut lime leaves contribute an irreplaceable aroma—seek them out at Asian markets or use lime zest as a distant substitute.
- Fresh herbs and garnishes bring the dish to life visually and aromatically.
Conclusion: A New Classic at Your Table
Curried squash soufflé—rooted in the Thai tradition of hor mok—delivers the bold spice and fragrance of coconut curry in a soft, satisfying, vegetable-forward soufflé. Whether served as a vegetarian centerpiece, a conversation-starting appetizer, or a colorful side, this dish promises a burst of Thai flavor and a celebration of seasonal produce. Let the aromatic steam and vibrant colors transport you to Thailand, one bite at a time.
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