Thai green chicken soup

• Sunflower Oil2 tblsp
• Onion1 chopped
• Chicken Thighs1 lb
• Garlic Clove4 sliced
• Thai Green Curry Paste10 oz
• Coconut Milk1¾ cups
• Chicken Stock8½ cups
• Lime Leaves5
• Fish Sauce2 tblsp
• Spring Onions1 bunch
• Green Beans10 oz
• Bamboo Shoot5¼ oz
• LimeJuice of 2
• BasilBunch

Instructions

1. 1

   Heat the oil in your largest pan, add the onion and fry for 3 mins to soften.

2. 2

   Add the chicken and garlic, and cook until the chicken changes colour.

3. 3

   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.

4. 4

   Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste.

5. 5

   Pour into the soup with the sliced spring onion and heat through.

6. 6

   Serve with lime wedges for a light lunch or supper or as a make-ahead starter.