Ingredients
- Sunflower Oil - 2 tblsp
- Onion - 1 chopped
- Chicken Thighs - 500g
- Garlic Clove - 4 sliced
- Thai Green Curry Paste - 280g
- Coconut Milk - 400ml
- Chicken Stock - 2 Litres
- Lime Leaves - 5
- Fish Sauce - 2 tblsp
- Spring Onions - 1 bunch
- Green Beans - 280g
- Bamboo Shoot - 150g
- Lime - Juice of 2
- Basil - Bunch
Instructions
step 1
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.
step 2
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.
step 3
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.