Thai green chicken soup
Ingredientes
- 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
Nutrición
Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g
- 56kcalCalorías
- 2.8gProteínas
- 2.7gGrasas
- 4.4gCarbohidratos
- 1.4gAzúcares
- 1.3gFibra
- 0.0gSal
Instrucciones
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.
