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Heat the sunflower oil in your largest pan. Add the chopped onion and fry for 3 minutes, just until it starts to soften.
Stir in the chicken thighs and garlic, cooking until the chicken changes color and is no longer pink on the outside.
Pour in the Thai green curry paste, coconut milk, chicken stock, lime leaves, and fish sauce. Bring the mixture to a gentle simmer and let it cook for 12 minutes.
Next, stir in the chopped spring onion tops, green beans, and bamboo shoots. Continue to simmer for another 4 to 6 minutes, until the green beans are just tender-crisp.
Meanwhile, combine the lime juice and basil in a narrow jug. Use a hand blender to blitz them into a smooth green paste.
Pour this basil-lime paste into the soup, along with the sliced spring onion. Stir everything together and heat through. Serve with lime wedges; it works well as a light lunch, supper, or even a make-ahead starter.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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