1 bunch spring onions, the white sliced on the diagonal and the green finely chopped
280g pack fine green beans, trimmed and halved
150g pack bamboo shoots
juice 2 limes, plus wedges to serve
small bunch basil
Bag up your soup
Pack portions of one or two into
freezer bags, preferably laying
them flat so the soup will thaw
quicker. Ideally, to prevent the
beans from overcooking, thaw
completely before reheating, but if
you’re short of time, partially thaw,
break the soup into pieces while
still in the bag, then gently reheat
in a pan from frozen.
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.
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.
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.