Thai green chicken soup

Thai green chicken soup

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
262
protein
23g
carbs
8g
fat
16g
saturates
8g
fibre
3g
sugar
4g
salt
2.38g

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 500g pack skinless chicken thigh fillets, finely chopped
  • 4 garlic cloves, finely sliced
  • 285g jar Thai green curry paste
  • 400ml can coconut milk
  • 1¾ l chicken stock
  • 5 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 bunch spring onions, the white sliced on the diagonal and the green finely chopped
  • 280g pack fine green beans, trimmed and halved
  • 150g pack bamboo shoots
  • juice 2 limes, plus wedges to serve
  • small bunch basil

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Method

  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.

Recipe from Good Food magazine, August 2011

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Comments

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

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