Thai·non-vegetarian·easy

Thai green chicken soup

Name: Thai green chicken soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
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

Alright, folks, get ready for a flavor explosion with my Thai green chicken soup recipe! Trust me, you're in for a treat with this creamy coconut concoction packed with aromatic herbs and spices. So, here's how I do it with a little twist. One time, I accidentally added double the amount of Thai green curry paste, thinking "the spicier, the better." Let's just say, my taste buds were on fire that day! Pro tip: If you're short on time, use rotisserie chicken instead of cooking the chicken thighs from scratch. It's a quick and easy shortcut that still tastes delicious. Alright, heat up some oil in your biggest pan, and let's get cooking! Sauté the onion until soft, then add the chicken and garlic. Cook until the chicken changes color. Now, add that flavorful Thai green curry paste, coconut milk, chicken stock, lime leaves, fish sauce, and spring onions. Simmer away, and before you know it, you'll have a bowl of comfort that'll transport you straight to the streets of Bangkok. Enjoy!

45 min(prep 15 + cook 30)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein25g37%

Carbs12g18%

Fat25g37%

Fiber3g4%

Sugar2g3%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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