Thai Green Chicken Soup
A fragrant and vibrant Thai-inspired soup with tender chicken thighs, creamy coconut milk, and a bright basil-lime finish. Light yet deeply flavourful, it works beautifully as a starter or a satisfying main.
Ingredients
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Coconut Milkβ 404 g π§ 400 ml π₯ 1β cup
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Chicken Thighsβ 500 g 5β pcs
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Sunflower Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Green Beansβ 280 g 9β pcs
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Onionβ 150 g π§ 1 pcs
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Garlic Cloveβ 20 g π§ 4 pcs
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Chicken Stockβ 60 g π§ 59.4 ml π₯ 4 tbsp
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Limeβ 60 g π 0.857 pcs
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Fish Sauceβ 30 g π§ 28.6 ml π₯ 2 tbsp
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Basilβ 30 g 10 pcs
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Spring Onionsβ 15 g π§ 1 pcs
Also in this recipe
- Thai Green Curry Paste 280 g
- Lime Leaves 5
- Bamboo Shoot 150 g
Total nutrition
2012 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 2 tablespoons of sunflower oil in your largest pan over medium heat. Add the chopped onion and fry for 3 minutes until softened. Add the 500 g chicken thighs and 4 sliced garlic cloves, and cook until the chicken changes colour all over.
- Stir in 280 g of Thai green curry paste, then pour in 400 ml coconut milk, 2 litres of chicken stock, the lime leaves, and 2 tablespoons of fish sauce. Bring to a simmer and cook for 12 minutes. Add the spring onion tops (chopped), 280 g green beans, and 150 g bamboo shoots, and continue cooking for 4β6 minutes until the beans are just tender.
- Meanwhile, combine the juice of 2 limes and a bunch of basil in a narrow jug and blitz with a hand blender until you have a smooth green paste. Stir the basil paste into the soup along with the sliced spring onions and heat through for 1β2 minutes. Serve immediately with lime wedges on the side.
Source:
TheMealDB
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