Ingredients
- Chicken Thighs (500g)
- Thai Green Curry Paste (280g)
- Coconut Milk (400ml)
- Chicken Stock (2 Litres)
- Green Beans (280g)
- Bamboo Shoots (150g)
- Onion (1 chopped)
- Garlic Clove (4 sliced)
- Lime Leaves (5)
- Fish Sauce (2 tblsp)
- Spring Onions (1 bunch)
- Basil (Bunch)
- Sunflower Oil (2 tblsp)
- Lime (Juice of 2)
Instructions
Steps
- In a large pot, heat sunflower oil over medium heat. Add 1 chopped onion and sauté for about 3 minutes until softened. Incorporate 500g chicken thighs and 4 sliced garlic cloves, cooking until the chicken is no longer pink.
- Stir in 280g Thai green curry paste, followed by 400ml coconut milk, 2 litres chicken stock, 5 lime leaves, and 2 tablespoons fish sauce. Bring to a simmer and cook for 12 minutes. Then, add 280g green beans, 150g bamboo shoots, and the tops of the spring onions, cooking for an additional 4-6 minutes until the beans are tender.
- Meanwhile, blend the juice of 2 limes and a bunch of basil in a jug until smooth. Stir this green paste into the soup along with the sliced spring onion. Heat through and serve with lime wedges for a refreshing meal.
Featured in:6 Vibrant Summer Lunches