Thai Coconut Pork Meatball Soup
with Green Beans & Crushed Peanuts
- Gluten
- Wheat
- Eggs
- Peanuts
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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 only 4 steps!
Ingredients
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Southeast Asian Spice Blend
1 packet
green beans
1
zucchini
1
tomato
1 packet
mild Thai red curry paste
1 packet
coconut milk
1 packet
chicken stock
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 cup
water
Ā½ tsp
brown sugar
Utensils
Cooking Steps
ā¢ In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Southeast Asian spice blend and a pinch of salt. ā¢ 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). ā¢ 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.
TIP: Cook in batches if your pan is getting crowded.
ā¢ While the meatballs are cooking, trim green beans and slice into thirds. ā¢ Thinly slice zucchini into half-moons. ā¢ Slice tomato into thick wedges. ā¢ Return 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.
ā¢ SPICY! You may find the curry paste hot! Add less if youāre sensitive to heat.Reduce heat to medium. Add mild Thai red curry paste and tomato and cook, stirring until fragrant, 1-2 minutes. ā¢ Stir in coconut milk, chicken stock, the water and brown sugar and cook, until slightly thickened, 2-3 minutes. ā¢ Return cooked meatballs and simmer until warmed through, 1-2 minutes.
ā¢ Divide Thai coconut pork meatball soup between serving bowls. ā¢ Garnish with crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the authentic Thai taste, with a perfect balance of spice and coconut. Some found it too spicy, even with less curry paste.
- Ease of prep:Ā Quick and simple to prepare, though making meatballs took extra time. Some used an air fryer to speed up cooking.
- Suggestions:Ā Several added rice or noodles to bulk it up. Some preferred smaller meatballs or cooking the pork as mince instead.
- Leftovers:Ā Reheated well the next day, with some finding it even tastier. A few split it into three serves for extra meals.
- Spice level:Ā Opinions varied widely; some loved the heat, while others found it too spicy even when using less curry paste.
