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Thai green chicken soup

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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Ingredients

How many people?

− 9 people +

Changed from 4 to 9 people · Back to 4

Main ingredient

  • 2.5 lb chicken thighs

Fresh & other

  • 2 onions
  • 9 garlic cloves
  • 1.4 lb thai green curry paste
  • 3 ¾ cups coconut milk
  • 19 cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
  • 11 lime leaves
  • 2 bunches green onions Shopping tip: Green onions (scallions).
  • 1.4 lb green beans
  • 12 oz bamboo shoot
  • Juice of 2 lime
  • Bunch basil Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.

Sauces & oils

  • ¼ cup + 1 ½ tsp sunflower oil
  • ¼ cup + 1 ½ tsp fish sauce

How to make it

Steps in our own plain words.

  1. Heat the oil in your largest pan.

  2. Add the onion.

  3. Fry for 3 mins to soften.

  4. Add the chicken and garlic.

  5. Cook until the chicken changes colour.

  6. Add the fish sauce, lime leaves, stock, coconut milk and curry paste.

  7. Simmer for 12 mins.

  8. Add bamboo shoots, green beans and the chopped onion tops.

  9. Heat for 4-6 mins, till the beans are tender.

  10. While that cooks, put your lime juice plus basil in a narrow jug plus blitz using hand blender to make smooth green paste.

  11. Pour in the soup with the sliced spring onion.

  12. Heat through.

  13. 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)
  1. 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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Recipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.