Quick Asian Coconut Soup & Double Veggie Gyoza
with Green Beans & Coriander
- Gluten
- Soy
- Wheat
- Sesame
- Peanuts
- May contain traces of allergens
- Soy
- Sesame
- Almond
- Brazil nut
- Cashew
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.
Ingredients
1
carrot
1 bag
green beans
1
tomato
3 clove
garlic
2 leaves
makrut lime leaves
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
2 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 bag
coriander
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
rice wine vinegar
½ tbs
brown sugar
1 cup
water (for the soup)
¼ cup
water (for the gyoza)
Utensils
Cooking Steps
• 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 makrut lime leaves, garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, peanut butter, the soy sauce, the 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!
• Divide creamy Asian-style soup between bowls. Serve with gyozas on the side. • Tear over coriander leaves to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, fragrant soup, though some found it too coconutty or spicy. Several suggested adding lime for balance.
- Ease of prep: Customers found this dish quick and simple to make, with delicious results rivalling takeaway.
- Suggestions: Some added extra vegetables or noodles for a heartier meal. A few recommended air frying the gyoza for crispy results.
- Leftovers: The soup reheated well, with some enjoying it for lunch the next day.
- Portions: Several felt the serving size was too small, especially without the gyoza. Adding more vegetables helped bulk it up.
