Thai Coconut Beef Meatball Soup
with Zucchini & Green Beans
Brimming with vibrant veggies and hearty beef meatballs, this coconutty, red-curry soup is comfort in a bowl - and the best part about this one is that it is low on carbs!
This recipe is under 650kcal per serving and under 30g carbohydrates 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 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Thai Stir-Fry Spice
1 bag
green beans
1
zucchini
1
tomato
1 packet
mild Thai red curry paste
1 tin
coconut milk
1 packet
chicken stock pot
½ tsp
brown sugar
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 cup
water
Nutritional Values
Utensils
Instructions
• 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. The mixture should make around 4-5 meatballs per person. • In a medium frying pan, heat a drizzle of olive oil over a 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 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 ginger lemongrass paste, red curry paste (see ingredients) 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. Enjoy!