Step 1 of 5
Thai Green Chicken Soup
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 colour.
Step 2
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.
Step 3
Serve with lime wedges.
Step 4
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.
Step 5
Meanwhile, put the lime juice and basil in a narrow jug and blitz 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 colour dulls.
