Thai green chicken soup
A Thai dinner. Ready in about 46 minutes. Difficulty: medium.
- 26 minPrep (about)
- 20 minCook (about)
- 46 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 lb chicken thighs
Fresh & other
- 5 onions
- 18 garlic cloves
- 2.8 lb thai green curry paste
- 7 ½ cups coconut milk
- 38 cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 23 lime leaves
- 5 bunches green onions Shopping tip: Green onions (scallions).
- 2.8 lb green beans
- 1.5 lb bamboo shoot
- Juice of 2 lime
- Bunch basil Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
Sauces & oils
- ½ cup + 1 tbsp sunflower oil
- ½ cup + 1 tbsp fish sauce
How to make it
Steps in our own plain words.
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Heat the oil in your largest pan.
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Add the onion.
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Fry for 3 mins to soften.
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Add the chicken and garlic.
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Cook until the chicken changes colour.
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Add the fish sauce, lime leaves, stock, coconut milk and curry paste.
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Simmer for 12 mins.
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Add bamboo shoots, green beans and the chopped onion tops.
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Heat for 4-6 mins, till the beans are tender.
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While that cooks, put your lime juice plus basil in a narrow jug plus blitz using hand blender to make smooth green paste.
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Pour in the soup with the sliced spring onion.
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Heat through.
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Dish up using lime wedges for light lunch or supper or as make-ahead starter.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.