Thai Green Chicken Soup

Instructions

1. 1

   Heat Oil and Sauté Onions

   12 min

   In a spacious pot, pour in sunflower oil and warm it over medium heat. Once hot, add 1 chopped onion and sauté it for about 3 minutes until it becomes translucent and soft. Next, introduce 500g chicken thighs and 4 sliced garlic cloves to the pot, cooking until the chicken changes color and is no longer pink, ensuring it's cooked evenly throughout.

2. 2

   Add Curry Paste and Simmer

   6 min

   Once the chicken is cooked, stir in 280g Thai green curry paste to coat the ingredients thoroughly. Then, pour in 400ml coconut milk, 2 litres chicken stock, add 5 lime leaves, and 2 tablespoons fish sauce. Increase the heat to bring the mixture to a gentle simmer, then cover and let it cook for 12 minutes to allow the flavors to meld together.

3. 3

   Incorporate Vegetables and Finish Soup

   12 min

   After simmering, add in 280g green beans, 150g bamboo shoots, and the chopped tops of the spring onions to the pot. Continue to cook for an additional 4-6 minutes, or until the green beans are tender but still vibrant in color. This will ensure a nice crunch while balancing the flavors of the soup.

4. 4

   Blend Lime Juice and Basil

   5 min

   While the soup is finishing, combine the juice of 2 limes and a bunch of basil in a jug or blender. Blend until the mixture is smooth, creating a vibrant green paste that will be added to the soup for a burst of flavor. Stir this green mixture into the soup just before serving, along with the sliced spring onion, and heat through briefly.