Thai green chicken soup

Chicken · Thai classic.

Ingredients

• 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

Method

1. Fry — Heat the oil in your largest pan, add the onion and fry for 3 mins to soften.
2. Add ingredients — Add the chicken and garlic, and cook until the chicken changes colour.
3. Simmer — Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins.
4. Prep and chop — Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.
5. Blend — Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste.
6. Heat the pan — Pour into the soup with the sliced spring onion and heat through.
7. Serve — Serve with lime wedges for a light lunch or supper or as a make-ahead starter.

More Thailand recipes

• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry