Thai Coconut Pork Meatball Soup

Name: Thai Coconut Pork Meatball Soup with Zucchini & Green Beans
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet pork mince; 1 packet Fine Breadcrumbs; 1 egg; 1 bag green beans; 1 zucchini; 1 tomato; 1 tin coconut milk; 1 packet chicken stock pot; 1 cup water; ½ tsp brown sugar; 1 sachet Thai Stir-Fry Spice; 1 packet mild Thai red curry paste

with Zucchini & Green Beans

4.5(327)

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Calories

:

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Protein

:

35.9g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Calorie Smart

Under 30g carbs

Easy Prep

Spicy

Allergens:

Gluten
Wheat
Eggs
Soy
May contain traces of allergens

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.*

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

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: Eggs;)

1 cup

water

½ tsp

brown sugar

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

PDF

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

• 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

• 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.