- Cook Time: 15 mins
- Serving: 8 Persons
Nutrition facts (per portion)
- Calories: 262
- Carbohydrate Content: 8g
- Fat Content: 16g
- Fiber Content: 3g
- Protein Content: 23g
- Saturated Fat Content: 8g
- Sodium Content: 2.38g
- Sugar Content: 4g
Thai green chicken soup Recipe
Thai green chicken soup is a Healthy soup recipe for 8 people, takes only 50 mins; recipe has sunflower oil, onion and chicken thigh.
Ingredients
- Garlic Clove - 4 garlic cloves, finely sliced
- Onion - 1 onion, finely chopped
- Spring Onion - 1 bunch spring onions, the white sliced on the diagonal and the green finely chopped
- Green Bean - 280g pack fine green bean, trimmed and halved
- Basil - small bunch basil
- Lime - juice 2 limes, plus wedges to serve
- Sunflower Oil - 2 tbsp sunflower oil
- Chicken Stock - 1 3/4 l chicken stock
- Fish Sauce - 2 tbsp fish sauce
- Coconut Milk - 400ml can coconut milk
- Chicken Thigh - 500g pack skinless chicken thigh fillets, finely chopped
- Thai Green Curry Paste - 285g jar Thai green curry paste
- Kaffir Lime Leaf - 5 kaffir lime leaves
- Bamboo Shoot - 150g pack bamboo shoot
Instructions
- 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.
- 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.
- 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.