- 2 tbsp 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 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
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
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
As expected, these are the very young shoots of many types of…
- 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…
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.
Bag up your soupPack portions of one or two into freezer bags, preferably laying them flat so the soup will thaw quicker. Ideally, to prevent the beans from overcooking, thaw completely before reheating, but if you’re short of time, partially thaw, break the soup into pieces while still in the bag, then gently reheat in a pan from frozen.