Thai green chicken soup — a fragrant, aromatic soup of chicken in green curry coconut broth with green beans and bamboo shoots, brightened with a fresh basil-lime paste. Light yet satisfying.
- 2 tblsp Sunflower Oil
- 1 chopped Onion
- 500g Chicken Thighs
- 4 sliced Garlic Clove
- 280g Thai Green Curry Paste
- 400ml Coconut Milk
- 2 Litres Chicken Stock
- 5 Lime Leaves
- 2 tblsp Fish Sauce
- 1 bunch Spring Onions
- 280g Green Beans
- 150g Bamboo Shoot
- Juice of 2 Lime
- Bunch Basil
Tags:
SoupVideo
Preparation
- Heat the oil in your largest pan, add the onion, and fry for 3 minutes to soften. Add the chicken and garlic and cook until the chicken changes colour.
- Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 minutes. Add the chopped spring onion tops, green beans and bamboo shoots and cook for 4–6 minutes, until the beans are just tender.
- Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper, or as a make-ahead starter.
