Quick Asian-Style Double Veggie Gyoza Soup

Name: Quick Asian-Style Double Veggie Gyoza Soup with Coriander
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 bag green beans; 1 tomato; 3 clove garlic; 2 leaves makrut lime leaves; 2 tin coconut milk; 1.5 tbs soy sauce; ½ tbs rice wine vinegar; ½ tbs brown sugar; 2 packet vegetable gyoza; 1 bag coriander; 1 sachet Southeast Asian Spice Blend; ¾ cup water (for the soup); 2 packet water (for the gyoza)

with Coriander

Get up to $200 off!

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.

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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.

Preparation Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

carrot

1 bag

green beans

tomato

3 clove

garlic

2 leaves

makrut lime leaves

2 tin

coconut milk

2 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

¾ cup

water (for the soup)

2 packet

water (for the gyoza)

Nutritional Values

Energy (kJ)2750 kJ

Fat31.4 g

of which saturates16.9 g

Carbohydrate103.2 g

of which sugars25.6 g

Protein18.2 g

Sodium2078 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• 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 until tender, 4-5 minutes. • Add garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, the rice wine 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 and softened, 4-5 minutes.

TIP: Watch out, the water for the gyoza may splatter! TIP: Cook gyoza in batches for best results!