• STEP 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.

  • STEP 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.

  • STEP 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.


Pack 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.

Recipe from Good Food magazine, August 2011

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.11 ratings