Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3003 / 718
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make meatballs
Chop the fresh coriander. Peel and finely chop the shallots. In a bowl, combine the chicken mince, chopped coriander, shallots, garliconionpowder, chilli flakes(spicy!), soysauce, eggs, almondflour and pepper. Knead well. Shape into small meatballs. Refrigerate.
Tip!Use oiled hands when shaping the meatballs to stop the mixture from sticking to them!
2 Prep veg
Clean and slice the mushrooms. Peel and slice the carrots into thin sticks. Chop the zucchini into thin sticks. Peel and grate the garlic and ginger.
3 Fry meatballs
Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 5 min until browned.
4 Boil soup
Meanwhile, add the mushrooms, carrots, zucchini, garlic, ginger, corianderpowder, star anise, measuredwater and chicken stock cube to a soup pot. Bring to a boil and simmer for 5 min. Transfer the meatballs to the soup and simmer for 4 min further.
Meanwhile, slice the redchilli and spring onion finely. Slice the lime into wedges.
Season the soup with a squeeze of lime juice and a pinch of salt. Divide the soup among bowls. Garnish with the chilli(spicy!), spring onion and any remaining lime wedges.
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