Thai green chicken soup

• sunflower oil↗2 tbsp tbsp
• onion↗1 1

  finely chopped

• 500g pack skinless chicken thigh

  fillets, finely chopped

• garlic cloves↗4 4

  finely sliced

• jar Thai green curry paste↗285g g
• can coconut milk↗400ml ml
• chicken stock↗1 ¾l l
• lime leaves5 5
• fish sauce↗2 tbsp tbsp
• bunch spring onions↗1 1

  the white sliced on the diagonal and the green finely chopped

• pack fine green bean↗280g g

  trimmed and halved

• pack bamboo shoot150g g
• juice 2 limes

  plus wedges to serve

• small bunch basil↗

Step-by-step instructions

1. 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.

2. 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.

3. 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.