Quick Asian Coconut Soup & Double Veggie Gyoza

Name: Quick Asian Coconut Soup & Double Veggie Gyoza with Green Beans & 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; 1 sachet Southeast Asian Spice Blend; 1 packet coconut milk; 1 tbs soy sauce; ½ tbs rice wine vinegar; ½ tbs brown sugar; 1 cup water (for the soup); 2 packet vegetable gyoza; ¼ cup water (for the gyoza); 1 bag coriander; 1 packet peanut butter

with Green Beans & Coriander

4.0(451)

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Calories

:

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Protein

:

22g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Climate Superstar

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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)

Nutritional Values

Energy (kJ)3092 kJ

Fat39.6 g

of which saturates18 g

Carbohydrate102.7 g

of which sugars25.4 g

Protein22 g

Sodium1763 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

1

• 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!

2

• 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.

3

• 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!