Thai Coconut Tofu & Pork Meatball Soup

Name: Thai Coconut Tofu & 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; 1 packet Malaysian tofu

with Green Beans & Crushed Peanuts

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Brimming with vibrant veggies, tofu 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

•Soy

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.)

1 packet

Malaysian tofu

(Contains: Gluten, Wheat, Peanuts, Soy; May be present: Sesame.)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

1 cup

water

½ tsp

brown sugar

Nutritional Values

Energy (kJ)3446 kJ

Calories824 kcal

Fat50.6 g

of which saturates24.5 g

Carbohydrate42.2 g

of which sugars24.2 g

Dietary Fibre9.4 g

Protein47.7 g

Sodium2348 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, 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 (4-5 meatballs per person). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the 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. Cut plain tofu (see ingredients) into 2cm chunks. • 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.

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 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.