Thai Coconut Pork Meatball Soup

Name: Thai Coconut Pork Meatball Soup with Green Beans & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet pork mince; 1 packet fine breadcrumbs; 1 egg; 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 cup water; ½ tsp brown sugar; 1 packet crushed peanuts

with Green Beans & Crushed Peanuts

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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!

Allergens:

Gluten

•Wheat

•Eggs

•Peanuts

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

zucchini

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: Soy, Gluten, Milk, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

1 cup

water

½ tsp

brown sugar

Nutritional Values

Energy (kJ)2783 kJ

Calories665 kcal

Fat42.3 g

of which saturates23 g

Carbohydrate34 g

of which sugars18.2 g

Dietary Fibre6.5 g

Protein37.7 g

Sodium1910 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Southeast Asian spice blend 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 (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.

• While the meatballs are cooking, trim green beans and slice into thirds. • Thinly slice zucchini into half-moons. • Slice tomato into thick wedges. • 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.

• SPICY! You may find the curry paste hot! Add 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, the water and brown sugar and cook, until slightly thickened, 2-3 minutes. • Return cooked meatballs and simmer until warmed through, 1-2 minutes.