Thai Green Chicken Soup
This aromatic coconut Thai green curry is bursting with flavors of lemongrass, kaffir lime, and basil. The tender chicken and crunchy vegetables swim in a rich, fragrant broth that will warm you up from the inside out. Perfect for a cozy night in or as a delightful starter at your next gathering.
— Constant Cookbook
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
- 1¾l chicken stock
- 5 kaffir 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 beans , trimmed and halved
- 150g pack bamboo shoots
- juice 2 limes , plus wedges to serve
- small bunch basil
Instructions
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 262 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.38 milligram of sodium
Comments
No comments found.