Recipe byThe ZestyPlate Kitchen
A fragrant chicken soup in green curry coconut broth with green beans and bamboo shoots, lifted by a fresh basil and lime paste.
Tender chicken and crunchy vegetables sit in a coconut and green curry broth here, with a fresh basil and lime paste blitzed in right at the end to keep everything vivid. It makes a generous make-ahead lunch or a light starter, and the herb paste is the trick that stops a reheated soup tasting flat. Browning the chicken first builds a deeper flavour into the broth.
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Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 2 tblsp Sunflower Oil
- 1 chopped Onion
- 500g Chicken Thighs
- 4 sliced Garlic Clove
- 280g Thai Green Curry Paste
- 400ml Coconut Milk
- 2 Litres Chicken Stock
- 5 Lime Leaves
- 2 tblsp Fish Sauce
- 1 bunch Spring Onions
- 280g Green Beans
- 150g Bamboo Shoot
- Juice of 2 Lime
- Bunch Basil
Tags:
Soup
Preparation
- Heat the oil in your largest pan, add the onion and fry for 3 minutes to soften. Add the chicken and garlic and cook until the chicken changes colour.
- Stir in the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 minutes. Add the chopped spring onion tops, green beans and bamboo shoots and cook for 4 to 6 minutes, until the beans are just tender.
- While that simmers, put the lime juice and basil in a narrow jug and blitz with a hand blender to a smooth green paste. Stir it into the soup along with the sliced spring onion and heat through. Serve with lime wedges, as a light lunch or supper, or as a make-ahead starter.
Tips from the ZestyPlate Kitchen
- Brown the chicken before the liquids go in; it gives the broth more depth.
- Pull the green beans out while they are just tender so they keep their snap.
- Blitz the basil and lime fresh and stir it in only at the end, which keeps the colour and aroma sharp.
- Taste before serving and balance with extra lime or fish sauce as needed.
Frequently Asked Questions
It does, and the flavour actually improves overnight. Stir in the fresh basil and lime paste only when you reheat, so it stays bright.
Yes. Thighs stay juicier, but breast is fine as long as you take care not to overcook it.
It has a gentle warmth from the green curry paste, and you can dial it up or down simply by using more or less.
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