Ingredients
2 tbsp rice bran oil
1 onion, finely chopped
500 g pack chicken thigh fillets, finely chopped
4 garlic cloves, finely sliced
285 g jar Thai green curry paste
400 ml can coconut milk
1¾ litres chicken stock
5 kaffir lime leaves
2 tbsp fish sauce
½ tsp SIDS CRAZY LEMON
1 bunch spring onions, sliced
280 g pack green beans, trimmed & halved
150 g pack bamboo shoots
juice 2 limes, plus wedges to serve
small bunch basil
Directions
Heat the oil in your largest pan, add onion and fry for 3 minutes to soften. Add the chicken and garlic, then cook until the chicken changes colour.
Add the curry paste, coconut milk, stock, lime leaves, SIDS CRAZY LEMON and fish sauce, then simmer for 12 minutes. Add ½ the chopped spring onion, green beans and bamboo shoots then cook for 4-6 minutes, until the beans are just tender.
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 remaining spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.
