THAI GREEN CHICKEN SOUP

Thai green chicken soup image

Use chicken thighs for this - they are tastier and better value than breasts

Provided by Sara Buenfeld

Time 1h5m

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 262 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.38 milligram of sodium