With a warm and aromatic soup, low-carb daikon noodles and succulent pork meatballs, it’s no wonder this divine dish was a favourite at the testing table. It's bright, it's fun and most importantly, it tastes the part too - delicious!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
chicken-style stock powder
Thai seven spice blend(ContainsMilk)
Thai green curry paste(ContainsSoyMay be presentPeanuts)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic. Cut the carrot into half-moons. Roughly chop the Asian greens.
In a medium bowl, combine the garlic, Thai seven spice blend, pork mince and a good pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
SPICY! The curry paste is spicy so use a little less if you prefer your soup mild. While the meatballs are cooking, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3-4 minutes. Add the Thai green curry paste (see ingredients) and cook until fragrant, 1-2 minutes.
Add the coconut milk, chicken-style stock powder, soy sauce and the water to the saucepan and cook until slightly reduced, 3-4 minutes. Add the Asian greens, daikon noodles and pork meatballs and cook until heated through, 2-3 minutes. Season to taste.
Roughly chop the coriander. Divide the Thai green pork meatball soup with daikon noodles between bowls. Garnish with the coriander to serve.