Asian 25 min

Thai green chicken soup

Name: Thai green chicken soup
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 tblsp Sunflower Oil; 1 chopped Onion; 500g Chicken Thighs; 4 sliced Garlic Clove; 280g Thai Green Curry Paste; 400ml Coconut Milk; 2 Litres Chicken Stock; 5 Lime Leaves; 2 tblsp Fish Sauce; 1 bunch Spring Onions; 280g Green Beans; 150g Bamboo Shoot; Juice of 2 Lime; Bunch Basil

soupchicken

Ingredientsfor 2

450

Cal

35g

Protein

20g

Carbs

30g

Fat

12 tblsp Sunflower Oil
21 chopped Onion
3500g Chicken Thighs
44 sliced Garlic Clove
5280g Thai Green Curry Paste
6400ml Coconut Milk
72 Litres Chicken Stock
85 Lime Leaves
92 tblsp Fish Sauce
101 bunch Spring Onions
11280g Green Beans
12150g Bamboo Shoot
13Juice of 2 Lime
14Bunch Basil

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Instructions

1
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.
2
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.
3
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 for a light lunch or supper or as a make-ahead starter.