Thai green chicken soup

400 kcal or less bamboo shoot bamboo shoots basil chicken stock chicken thigh chicken thighs coconut milk fish sauce freeze garlic clove garlic cloves green bean green beans kaffir lime leaves lime limes mains make a batch make ahead midweek onion onions over an hour soup spring onion spring onions sunflower oil thai green curry thai green curry paste thai soup thailand

N/A

Source

Ingredients

2 tbsp sunflower oil

1 onion , finely chopped

500g pack skinless chicken thigh fillets, finely chopped

4 garlic cloves , finely sliced

285g jar Thai green curry paste

400ml can coconut milk

1 ¾l chicken stock

5 lime leaves

2 tbsp fish sauce

1 bunch spring onions , the white sliced on the diagonal and the green finely chopped

280g pack fine green bean , trimmed and halved

150g pack bamboo shoot

juice 2 limes , plus wedges to serve

small bunch basil

Method

Heat the oil in your largest pan, add the onion and fry for 3 mins 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 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.

Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make 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.