Thai · chicken

Thai green chicken soup

Name: Thai green chicken soup
Yield: 4 servings
Cuisine: Thai
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sunflower Oil2 tbsp
Onion1
Chicken Thighs500 g
Garlic Clove4
Thai Green Curry Paste280 g
Coconut Milk400 ml
Chicken Stock2 l
Lime Leaves5
Fish Sauce2 tbsp
Spring Onions1 bunch
Green Beans280 g
Bamboo Shoot150 g
Limejuice2
Basil

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	733 kcal
Protein	52 g
Fat	35.8 g
of which saturates	21.2 g
Carbohydrate	53.9 g
of which sugars	12.6 g
Fibre	17.5 g
Salt	6.6 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.