Thai green chicken soup

Ingredients

• 2 tblsp — Sunflower Oil
• 1 chopped — Onion
• 1 500g — Chicken Thighs
• 4 sliced — Garlic Clove
• 1 280g — Thai Green Curry Paste
• 1 400ml — Coconut Milk
• 2 Litres — Chicken Stock
• 5 pcs — Lime Leaves
• 2 tblsp — Fish Sauce
• 1 bunch — Spring Onions
• 1 280g — Green Beans
• 1 150g — Bamboo Shoot
• 1 Juice of 2 — Lime
• 1 Bunch — Basil

Steps

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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