Thai Coconut Pork Meatball & Veggie Soup
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Thai Coconut Pork Meatball & Veggie Soup

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.

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
•Easy Prep
Allergens:
Gluten
•Wheat
•Peanut
•Egg

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
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)2765 kJ
Fat39.8 g
of which saturates21.4 g
Carbohydrate34.8 g
of which sugars19.1 g
Dietary Fibre6.5 g
Protein39.3 g
Sodium2804 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide Thai coconut pork meatball and veggie soup between serving bowls. • Garnish with crushed peanuts to serve. Enjoy!