ThaiMain course
Thai green chicken soup
This Thai green chicken soup brings together tender chicken, fragrant green curry paste, and creamy coconut milk. It's packed with green beans and bamboo shoots, simmered until just tender. A fresh lime and basil paste, blitzed at the very end, adds a bright, herbaceous finish. It's a quick-cooking soup that works well as a light meal or a make-ahead starter.
33 minServes 4
Method
3 steps · 33 min total
- 01
Sauté Onion and Chicken
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.
- 02
Simmer Soup and Vegetables
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.
