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Thai green chicken soup

Thai green chicken soup

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal262
fat16g
saturates8g
carbs8g
sugars4g
fibre3g
protein23g
salt2.38g
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Ingredients

Method

  • 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.

RECIPE TIPS
BAG UP YOUR SOUP

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.

Goes well with

Recipe from Good Food magazine, August 2011

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Overall rating

Rating: 5 out of 5.11 ratings
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