Thai green chicken soup

Method4 steps · about 1 hr 5 min

1. 1

   Step 1: Peel and finely chop the onion (1); peel and finely slice all four garlic cloves. Finely chop all the raw boneless skinless chicken thigh fillets (500 g). Heat all the sunflower oil (2 tbsp) in a large pan and fry the onion for three minutes to soften. Add all the chicken and garlic, stirring until the chicken changes colour; it will finish cooking in the soup. Wash hands and clean utensils that contacted raw chicken.

   Soften onion before adding chicken and garlic · 3 minUses 2 tbsp sunflower oil · 1 onion, finely chopped in step 1 · 500 g raw skinless chicken thigh fillets, finely chopped in step 1 · 4 garlic cloves, finely sliced in step 1

2. 2

   Step 2: Add all the green curry paste, coconut milk (400 ml), prepared chicken stock (1¾ litres), washed lime leaves (5) and fish sauce (2 tbsp) to the chicken pan. Bring gently to a simmer and cook for twelve minutes. Wash and trim the spring onions, finely chop the green tops and slice the whites on the diagonal, keeping the whites for the next step. Wash, trim and halve the green beans (280 g) and drain the purchased prepared bamboo shoots (150 g) if packed in liquid. Add all the spring-onion greens, green beans and bamboo shoots to the soup and simmer for a further four to six minutes until the beans are just tender and the chicken reaches 74°C.

   Simmer soup 12 min, then greens and shoots 4–6 min · 18 minUses The whole chicken aromatic pan · 285 g Thai green curry paste · 400 ml coconut milk · 1¾ litres prepared chicken stock · 5 lime leaves · 2 tbsp fish sauce · Chopped green tops from the measured spring-onion bunch · 280 g fine green beans, trimmed and halved in step 2

3. 3

   Step 3: Wash and juice both limes. Wash the basil and blend all of it with the measured lime juice in a narrow jug until it forms a smooth green purée. Stir all this purée and the reserved sliced spring-onion whites into the cooked soup and heat through briefly. Take out the whole lime leaves before serving.

   Uses The whole cooked soup · Reserved diagonally sliced whites from the spring-onion bunch · Juice from both limes · All the small basil bunch

4. 4

   Step 4: Divide the finished soup into eight portions. Wash and cut the separate extra lime into wedges as desired, and serve the wedges alongside the soup for squeezing.

   Uses All the finished soup · Extra lime wedges to serve, as desired