Thai Coconut Pork Meatball Soup
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Thai Coconut Pork Meatball Soup

Thai Coconut Pork Meatball Soup

with Zucchini & Green Beans

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 30g carbohydrates per serving.

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

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
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 tin

coconut milk

1 packet

chicken stock pot

1 sachet

Thai Stir-Fry Spice

1 packet

mild Thai red curry paste

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

1 cup

water

½ tsp

brown sugar

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Nutritional Values

Energy (kJ)1997 kJ
Fat37.1 g
of which saturates20.6 g
Carbohydrate29.6 g
of which sugars13.4 g
Dietary Fibre5.9 g
Protein35.9 g
Sodium1929 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

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, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person. • 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.

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 a 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

• 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 brown sugar and cook until slightly thickened, 2-3 minutes. • Return cooked meatballs and simmer until warmed through, 1-2 minutes.

4
4

• Divide Thai coconut pork meatball coconut and mixed veggie soup between serving bowls. Enjoy!