Ingredients:
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 500g pack skinless chicken thigh fillets, finely chopped
- 4 garlic cloves, finely sliced
- 285 g Thai green curry paste
- 400ml can coconut milk
- 1 litre 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
- 2 limes juice, plus wedge to serve
- Small bunch basil
- 2 Tbsp Green peas
- 2 Tea spoon fresh creams for a twist
Steps:
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 and fresh cream for a light lunch or supper or as a make-ahead starter.
“You will Enjoy till the last sip, A warm soup with a delicious aroma!”