Thai Coconut Pork Meatball & Veggie Soup
with Green Beans & Crushed Peanuts
Brimming with vibrant veggies and hearty pork 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 40g 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
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
green beans
1
zucchini
1
tomato
1 packet
coconut milk
1 packet
chicken stock pot
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
1 cup
water
½ tsp
brown sugar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Thai stir-fry spice and a pinch of salt. • Using damp hands, shape heaped spoonfuls of mixture into meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.
• 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 high heat with a drizzle of olive oil if needed. Add zucchini and green beans and cook, tossing, until just charred, 2-3 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• SPICY! This is a mild paste, but use less if you're sensitive to heat! Reduce heat to medium. Add mild Thai red curry paste and tomato and cook, stirring, until fragrant, 1-2 minutes. • Stir in coconut milk, chicken stock pot, the water and the brown sugar and cook until slightly thickened, 2-3 minutes. • Return cooked meatballs to pan and simmer until warmed through, 1-2 minutes.
• Divide Thai coconut pork meatball and veggie soup between serving bowls. • Garnish with crushed peanuts to serve. Enjoy!