Thai green chicken soup
Use chicken thighs for this – they are tastier and better value than breasts
- Prep:15 mins
- Serves 8
Nutrition per serving
- kcal 262
- fat 16g
- saturates 8g
- carbs 8g
- sugars 4g
- fibre 3g
- protein 23g
- salt 2.38g
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 500g pack skinless chicken thigh fillets, finely chopped
- 4 garlic cloves, finely sliced
- 285g jar Thai green curry paste
- 400ml can coconut milk
- 1¾ l chicken stock
- 5 kaffir lime leaves
- 2 tbsp fish sauce
- 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
TipBag 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.