Thai green chicken soup

Thai green chicken soup

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(5 ratings)

Prep: 15 mins Cook: 50 mins


Serves 8
Use chicken thighs for this – they are tastier and better value than breasts

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal262
  • fat16g
  • saturates8g
  • carbs8g
  • sugars4g
  • fibre3g
  • protein23g
  • salt2.38g
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  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g pack skinless chicken thigh fillets, finely chopped
  • 4 garlic clove, finely sliced
  • 285g jar Thai green curry paste
  • 400ml can coconut milk
  • 1¾ l chicken stock
  • 5 kaffir lime leaf
  • 2 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 bunch spring onions, the white sliced on the diagonal and the green finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 280g pack fine green bean, trimmed and halved
  • 150g pack bamboo shoot
  • juice 2 limes, plus wedges to serve



    The same shape, but smaller than…

  • small bunch basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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  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.

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Comments (8)

kazbi's picture

Amazing! The best thai chicken soup I've had so far.
Brilliant for cold days like this one. THANK YOU!!! xxx

I've added some rice. Next time noodles :D

alkaline_fairy's picture

Not sure what I was expecting, but what I ended up with was essentially a decent curry that has been thinned out with stock. No idea how anyone could find this too thick though! Two portions eaten and found wanting, so the rest I am going to massively reduce and just eat as a curry.

bethocallaghan's picture

Really lovely. Easy to make - I only had a small jar of green curry paste, would have been better with more. Also didn't add the basil at the end - just the lime.

zoecollins's picture

This went down a storm, although I would agree that mine wasn't as green as pictured. I made a big batch to freeze and was worried when first defrosting this that it had separated and would be wasted. Once heated through, though, it was perfect. On my second defrosted batch, I took out the chicken pieces, blended the soup base, then put the chicken back in to heat through. I preferred it this time, as the veg does go quite slimy once defrosted.

kevinwpage's picture

Not bad, if a bit thick for my taste. But you would never find anything like this in Thailand. It just wouldn't occur to them to make such a concoction. So why label it as such?

bluejay's picture

I added some straight -to-wok medium noodles for the last 5 mins and it made a delicious light supper dish. Might try with jasmine rice next time.

judibilling's picture

Gorgeous. I eventually decided to add some cooked Thai fragrant rice to make it a more filling meal.

plastron's picture

Very tasty soup ours not as green as the one in the photo but will make again for sure.

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Tips (1)

c0wface's picture

I used Red thai curry paste as I had run out of the green and I must admit it tasted lovely!

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