Thai Green Chicken Soup
A vivid, punchy Thai chicken soup zapped with fresh basil, lime, and crisp green veg.
Ingredients
2 tbsp sunflower oil1L
1 onion, chopped3 pack
500g boneless skinless chicken thighs, cut into bite-sized pieces500g
4 garlic cloves, sliced3 pack
280g Thai green curry paste300g
400ml coconut milk400ml
2 litres chicken stock10 pack
5 lime leaves10g
2 tbsp fish sauce150ml
1 bunch spring onions, sliced1 bunch
280g green beans, trimmed220g
150g bamboo shoots, drained225g
Juice of 2 limes2 pack
1 bunch fresh basil30g
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.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £9.17 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£18.88 est. · serves 6