Thai Green Chicken Soup
A fragrant Thai green chicken soup featuring coconut milk, lime leaves, and fresh herbs, finished with lime juice for a bright, comforting dish.
Pasos
- 1
Heat the oil in a large pan. Add the onion and fry for 3 minutes until softened. Add the chicken and garlic, and cook until the chicken changes colour.
- 2
Add the Thai green curry paste, coconut milk, stock, lime leaves, and fish sauce; simmer for 12 minutes. Add the chopped onion tops, green beans, and bamboo shoots and cook for 4–6 minutes, until the beans are just tender.
- 3
Meanwhile, blend lime juice and basil in a narrow jug with a hand blender to make a smooth green paste. Stir into the soup with the sliced spring onions and heat through. Serve with lime wedges for a light lunch or supper, or as a make-ahead starter.
