Thai green chicken soup
Zutaten
- 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
Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 56kcalKalorien
- 2.8gEiweiß
- 2.7gFett
- 4.4gKohlenhydrate
- 1.4gZucker
- 1.3gBallaststoffe
- 0.0gSalz
Anleitung
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.
