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En"Thai"cing Green Curry Vegetable Gyoza Noodle Soup

with Asian Greens and Crispy Shallots
Recipe Development Team
Recipe Development TeamUpdated on November 21, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
472 kcal
Protein
: 
10.4g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat)

1

Zucchini

1 packet

Asian Greens

2

Garlic

Green Vegetable Gyoza

1

Green Thai Curry Paste

1 packet

Coconut Milk

1 sachet

Vegetable Stock Pot

1 sachet

Crispy Shallots

Not included in your delivery

1 drizzle

olive oil

½ cup

water (for the gyoza)

2 cup

water (for the soup)

½ tbs

vinegar (rice wine or white wine)

Calories472 kcal
Energy (kJ)1980 kJ
Fat25.3 g
of which saturates17.9 g
Carbohydrate58.9 g
of which sugars4.8 g
Dietary Fibre9.5 g
Protein10.4 g
Sodium958 mg
The average adult daily energy intake is 8700 kJ
•Stor kastrull
•Large Frying Pan

Cooking Steps

1
  • Boil the kettle. Half-fill a large saucepan with boiling water.
  • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
  • Drain, rinse and set aside.
2
  • Meanwhile, slice zucchini into thin rounds.
  • Roughly chop Asian greens.
  • Finely chop garlic.
3
  • Heat a large frying pan over medium-high heat with a drizzle of olive oil.
  • When the oil is hot, add green vegetable gyoza, flat-side down, in a single layer.
  • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (watch out, it may spatter!) and cover with foil or a lid.
  • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate and cover to keep warm.
4
  • Wipe out saucepan and return to medium-high heat with a drizzle of olive oil. Cook zucchini, until tender, 4-5 minutes. Add green Thai curry paste and garlic and cook until fragrant, 1 minute.
5
  • Stir in coconut milk, stock concentrate, the water (for the soup) and the vinegar and bring to the boil.
  • Add cooked egg noodles, Asian greens, stirring until wilted and combined, 1-2 minutes. Season to taste.
6
  • Divide soup between bowls.
  • Top soup with vegetable gyoza. Sprinkle cripsy shallots over soup to garnish. Enjoy!

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