Thai green chicken soup

Thai green chicken soup

A fragrant and comforting Thai green chicken soup bursting with fresh herbs and tangy lime. Perfect for a light lunch or a vibrant starter to any meal.

Chicken

Prep Time

15 min

Cook Time

22 min

Servings

4

Thai green chicken soup combines the richness of coconut milk with the zesty brightness of lime and the aromatic flavors of fresh basil and curry paste. This dish is a beautiful representation of Thai cuisine's harmonious balance of spicy, sour, sweet, and savory notes. The use of chicken thighs ensures tender, juicy meat that soaks up the flavors beautifully, while green beans and bamboo shoots add delightful crunch. Traditionally, this soup is enjoyed as a light meal, but it also complements a variety of dishes in a Thai feast, such as steamed jasmine rice or crispy spring rolls. Lime leaves and fish sauce impart a distinctive umami depth, making this soup both refreshing and satisfying. Preparing the lime and basil paste separately and blending it into the soup at the end enhances its fresh, vibrant green color and herbal intensity. This recipe is quick and easy to prepare, making it a perfect weeknight dinner choice or an impressive dish for guests. The soup's lovely balance of textures and flavors captures the essence of Thai street food, bringing a taste of Southeast Asia into your home kitchen.

Ingredients

  • 2 tblsp Sunflower Oil
  • 1 chopped Onion
  • 500 g Chicken Thighs
  • 4 sliced Garlic Clove
  • 280 g Thai Green Curry Paste
  • 400 ml Coconut Milk
  • 2 litre Chicken Stock
  • 5 Lime Leaves
  • 2 tblsp Fish Sauce
  • 1 bunch Spring Onions
  • 280 g Green Beans
  • 150 g Bamboo Shoot
  • Juice of 2 Lime
  • Bunch Basil

Instructions

Step 1: Warm up the sunflower oil in your largest pan over a medium heat. Add the chopped onion and gently fry for about 3 minutes until softened and translucent, releasing their sweet aroma. Introduce the chicken thighs and sliced garlic cloves, cooking them until the chicken pieces change color, indicating they are lightly seared and ready for the next step. Step 2: Stir in the vibrant Thai green curry paste, allowing it to coat the chicken evenly and bloom its fragrant spices. Pour in the creamy coconut milk followed by the rich chicken stock, then add the fresh lime leaves and savory fish sauce. Bring the mixture to a gentle simmer and let it cook uncovered for 12 minutes, infusing the soup with deep, layered flavors. Next, toss in the chopped spring onion tops, crisp green beans, and tender bamboo shoots, simmering for another 4 to 6 minutes until the beans turn bright green and are just tender to the bite. Step 3: While the soup simmers, combine the freshly squeezed lime juice and aromatic basil in a narrow jug. Use a hand blender to blitz until you create a smooth, vibrant green paste packed with fresh herbal zest. Pour this aromatic paste into the soup together with the sliced spring onions, stirring gently to heat through without boiling. Serve the soup immediately with lime wedges on the side for an extra zesty kick. This dish makes a refreshing light lunch or supper and can also be prepared ahead as a delightful starter to impress your guests.

Quick Info

Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Servings
4

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