Thai Coconut Beef Meatball Soup
with Veggies
From the juicy steak to the vibrant veggie medley and our moreish mustard mayo to top it off , you can't go wrong with this carb conscious dish.
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 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
green beans
1
zucchini
1
tomato
1 packet
chicken stock pot
1 packet
coconut milk
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
Thai Stir-Fry Spice
1 packet
mild Thai red curry paste
Not included in your delivery
olive oil
egg
(Contains Egg;)
1 cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Thai stir-fry spice and a pinch of salt. • Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture (4-5 meatballs per person). • In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Transfer to a plate.
TIP: Cook in batches if your pan is getting crowded.
• While the meatballs are cooking, trim green beans and slice into thirds. Thinly slice zucchini into half-moons. Slice tomato into thick wedges. • Return the frying pan to a high heat with a drizzle of olive oil if needed. Add zucchini and green beans and cook, until just charred, 2-3 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Reduce heat to medium. Add mild Thai red curry paste and tomato and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, chicken stock pot, the water and brown sugar and cook, until slightly thickened, 2-3 minutes. • Return cooked meatballs and simmer, until warmed through, 1-2 minutes.
• Divide Thai coconut beef meatball coconut and mixed veggie soup between serving bowls. Garnish with crushed peanuts to serve. Enjoy!