Laksa-Style Lamb Meatball Soup
with Green Beans & Crushed Peanuts- Eggs
Brimming with vibrant veggies and hearty lamb meatballs, this coconutty, red-curry soup is comfort in a bowl - and the best part about this one is that it is only 4 steps!
Ingredients
1 sachet
Southeast Asian Spice Blend
1
Zucchini
1 packet
Mild Thai Red Curry Paste
1 sachet
Chicken Stock Pot
1 packet
Coconut Milk
1 packet
Green Beans
1 packet
Crushed Peanuts
1 packet
Fine Breadcrumbs
1
Tomato
250 g
Lamb Mince
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
1 cup
water
½ tsp
brown sugar
Utensils
Cooking Steps
• In a medium bowl, combine lamb mince, fine breadcrumbs, the egg, Southeast Asian spice blend 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 large frying pan, heat a drizzle of olive oil over medium-high heat. Add the meatballs and cook, turning, 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 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! You may find the curry paste hot! Add 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 brown sugar and cook, until slightly thickened, 2-3 minutes.
• Return cooked meatballs and simmer until warmed through, 1-2 minutes.
• Divide Thai coconut lamb meatball coconut and veggie soup between serving bowls.
• Garnish with crushed peanuts to serve. Enjoy!
