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Red Thai Style Coconut Udon Veggie Gyoza

Red Thai Style Coconut Udon Veggie Gyoza

with Pak Choi and Mushrooms
4.5(11)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
596 kcal
Protein
: 
18.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Celery
  • Crustaceans
  • Egg
  • Fish
  • Milk
  • Molluscs
  • Peanut
  • Sesame
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Green Beans

1 unit(s)

Lime

120 grams

Sliced Mushrooms

75 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

10 unit(s)

Vegetable Gyozas

(Contains: Wheat, Cereals containing gluten, Soya, May contain traces of allergens, Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)

Not included in your delivery

200 milliliter(s)

Water for the Soup

1 tsp

Sugar

Energy (kJ)2494 kJ
Energy (kcal)596 kcal
Fat28.6 g
of which saturates14.7 g
Carbohydrate63.9 g
of which sugars11.8 g
Dietary Fibre10.3 g
Protein18.2 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Zester
•Chopping Board
•Garlic Press
•Knife
•Large Saucepan

Instructions

1

Peel and grate the garlic (or use a garlic press). 

Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

Zest and halve the lime.

2

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.

3

Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms. 

Stir-fry for 1 min. 

4

Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins.

5

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

Remove the pan from the heat. Stir in the lime zest and half the lime juice. 

Taste the soup and add more salt, pepper, lime juice and sugar if needed. 

6

Share the udon noodle soup between your bowls.

Cut any remaining lime into wedges for squeezing over.

Enjoy!

7

Step X MOD: If you’re adding gyozas, …

 

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