Thai Green Chicken Soup

Ingredients

• 2 tbspsunflower oil
• 1onion, chopped
• 1 1/8 lbchicken thighs, boneless; sliced or cut into chunks
• 4 clovesgarlic, sliced
• 10 ozThai green curry paste, one standard jar; add gradually and taste as you go, pastes vary in heat
• 1 2/3 cupscoconut milk, full-fat
• 8 1/2 cupschicken stock
• 5 leaflime leaves, makrut (kaffir) lime leaves
• 2 tbspfish sauce
• 1 bunchscallions, green tops chopped and cooked in; the rest sliced and stirred in at the end
• 10 ozgreen beans, trimmed
• 5 1/4 ozbamboo shoots, drained if canned
• 2lime, juice only; blended with the basil
• 1 bunchbasil, leaves picked; blended with the lime juice

Method

1. 1

   Heat the oil in a large pan. Add the onion and fry for 3 minutes to soften. Add the chicken and garlic and cook until the chicken changes color.

2. 2

   Add the curry paste and stir it around the pan for a minute until it smells fragrant, then pour in the coconut milk and stock and add the lime leaves and fish sauce. Bring to a simmer and cook for 12 minutes, until the chicken is cooked through.

3. 3

   Add the chopped scallion tops, the green beans and the bamboo shoots. Cook for 4–6 minutes, until the beans are just tender with a little bite left.

4. 4

   Meanwhile, put the lime juice and basil in a tall container and blend with a hand blender into a smooth green paste. Stir it into the soup along with the sliced scallions and heat through — don't let it boil, or the fresh color dulls.

5. 5

   Serve with lime wedges.

Nutrition per serving