A chicken dish from the Thai kitchen.

Ingredients

• 2 tblsp Sunflower Oil
• 1 chopped Onion
• 500g Chicken Thighs
• 4 sliced Garlic Clove
• 280g Thai Green Curry Paste
• 400ml Coconut Milk
• 2 Litres Chicken Stock
• 5 Lime Leaves
• 2 tblsp Fish Sauce
• 1 bunch Spring Onions
• 280g Green Beans
• 150g Bamboo Shoot
• Juice of 2 Lime
• Bunch Basil

Method

1. 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.
2. 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.
3. 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.

Source

This recipe is adapted from TheMealDB (id 53214), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=3s4Yitd546w.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/thai-green-chicken-soup.