Thai Green Chicken Soup
That first chilly evening always calls for something truly comforting. Dive into this vibrant Thai Green Chicken Soup, bursting with succulent thighs and fragrant lime leaves. That zing from the fresh ginger and garlic isn't just tasty; it brings lovely anti-inflammatory goodness too. You'll have this high-protein bowl ready in no time.
Ingredients
white onion1 whole
sunflower oil2 tbsp
chicken thighs500 g
thai green curry paste120 g
coconut milk400 ml1 can
lime leaves5 whole
fish sauce2 tbsp
spring onions2 whole
fine green beans280 g
bamboo shoots150 g
limes2 whole
chicken stock1750 ml
fresh basil10 g
garlic cloves4 clove
Instructions
Chef's Tips
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.
Prepare the Ingredients
Dice the chicken thigh fillets. Finely chop the onion and garlic cloves. Trim and halve the fine green beans. Slice the white parts of the spring onions diagonally and finely slice the green parts for garnish.
Sauté Aromatics and Chicken
Heat the sunflower oil in your largest pan over a medium heat. Add the finely chopped onion and the diagonally sliced white parts of the spring onions and fry for 3 minutes until softened. Add the diced chicken and finely chopped garlic, and cook until the chicken changes colour, about 5-7 minutes.
Add Liquids and Simmer
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.
Incorporate Vegetables
Add the 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.
Prepare the Lime and Basil Paste
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.
Finish and Serve
Stir in the smooth lime and basil paste. Heat through for a further 1-2 minutes. Serve immediately, garnished with the finely sliced green parts of the spring onions.
