Warm your soul with this vibrant Thai Green Chicken Soup! Packed with succulent chicken thighs, fragrant lime leaves, and a kick of green curry, this soup is a flavour explosion. The fresh ginger and garlic not only add a delicious zing but also bring their natural anti-inflammatory benefits to this irresistible dish.
Finely chop the onion, chicken thigh fillets, and garlic cloves. Trim and halve the fine green beans. Slice the white parts of the spring onions diagonally and finely chop the green parts.
Heat the sunflower oil in your largest pan over a medium heat. Add the finely chopped onion and fry for 3 minutes until softened. Add the finely chopped chicken and finely sliced garlic, and cook until the chicken changes colour, about 5-7 minutes.
Stir in the Thai green curry paste, coconut milk, chicken stock, lime leaves, and fish sauce. Bring the mixture to a simmer and cook for 12 minutes.
Add the finely chopped green parts of the spring onions, trimmed and halved green beans, and bamboo shoots to the soup. Continue to cook for 4-6 minutes, or until the beans are just tender.
While the soup is simmering, extract the juice from the 2 limes. In a narrow jug, combine the lime juice and basil. Use a hand blender to blitz until you have a smooth green paste.
Pour the lime and basil paste into the soup. Add the diagonally sliced white parts of the spring onions and heat through for a further 1-2 minutes.
For an even richer flavour, lightly toast the curry paste in the pan for a minute before adding the liquids.
This soup freezes beautifully. Allow it to cool completely before portioning into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the hob.
Adjust the amount of Thai green curry paste to your preferred spice level. Start with less and add more if you like it hotter.