Thai Green Chicken Soup2013-06-06
- Yield : 1
- Servings : 3
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
This amazingly delicious Thai green chicken soup can be served as a light lunch or supper or as a make-ahead starter. This simple creamy soup has a distinctive Thai flavor that you will love!
- 2 tablespoons sunflower oil
- 1 onion (finely chopped)
- 500 g chicken thigh fillets (finely chopped)
- 4 garlic cloves (finely sliced)
- 285 g Thai green curry paste
- 400 ml coconut milk
- 1 3/4 L chicken stock
- 5 kaffir lime leaves
- 2 tablespoons fish sauce
- 1 spring onions (white sliced, green chopped)
- 280 g fine green beans (trimmed and halved)
- 150 g bamboo shoots
- 2 limes
Preheat the oil in your largest pan, than fry onions in it for 3 minutes until softened.
Add the chicken and garlic and cook until the chicken turns little into brown.
Add the curry paste, coconut milk, stock, lime leaves and fish sauce and simmer for 12 minutes.
Add the chopped onion tops, green beans and bamboo shoots and cook for 5 more minutes until beans are soft and tender.
Blend the lime juice and basil in a narrow jug to make a smooth green paste.
Pour the paste into the soup with the sliced spring onion and heat everything.
Serve with lime wedges.