Quick Asian-Style Veggie Gyoza Soup
with Coriander
This moreish soup will be on the table faster than if you'd ordered the takeaway equivalent. Turn it into a meal by topping with our hearty, quick-cooking veggie gyoza, and don't forget the coriander garnish for a fresh burst of flavour.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1 bag
green beans
1
tomato
3 clove
garlic
2 leaves
makrut lime leaves
2 tin
coconut milk
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 bag
coriander
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
rice wine vinegar
½ tbs
brown sugar
¼ cup
water (for the gyoza)
¾ cup
water (for the soup)
Nutritional Values
Cooking Steps
• Thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop tomato. Finely chop garlic. • Remove centre veins from makrut lime leaves, then very finely chop.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Add makrut lime leaves, garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, the vinegar, the brown sugar and the water (for the soup). Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover tightly with foil or a lid. Cook until water is evaporated and gyoza are tender, 4-5 minutes.
TIP: Watch out, the water for the gyoza may splatter!
• Divide creamy Asian-style soup between bowls. Top with gyozas on the side. • Tear over coriander leaves to serve. Enjoy!