התמונה להמחשה בלבדThai green chicken soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This dish captures the magic and richness of Thai cuisine, featuring an aromatic depth built upon vibrant green curry and luscious coconut cream.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Add 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.
- 3Meanwhile, 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. To finish, serve with lime wedges for a light lunch or supper or as a make-ahead starter.
Nutrition
- Calories
- 1566
- Protein
- 212.6g
- Carbs
- 51.1g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To get the most from your green curry paste, fry it gently in the fatty part of the coconut cream before adding the rest of the liquids; it perfectly unlocks the spices' aromas and flavours. For family service, try serving the hot chillies and fresh coriander in separate side bowls. This allows everyone to adjust the heat, ensuring children can enjoy a mild, rich and tasty soup.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This dish captures the magic and richness of Thai cuisine, featuring an aromatic depth built upon vibrant green curry and luscious coconut cream.