Thai Green Curry Chicken Soup

An aromatic and spicy Thai soup with coconut milk, fresh herbs, and tender chicken. Perfect for a light lunch or as a starter—quick and easy to prepare.

Ingredients

• 2 tbsp Vegetable oil
• 1 pcs Onion
• 500 g Chicken thighs
• 4 clove Garlic
• 280 g Green curry paste
• 400 ml Coconut milk
• 2 cup Chicken broth
• 5 pcs Kaffir lime leaves
• 2 tbsp Fish sauce
• 1 bunch Green onions
• 280 g Green beans
• 150 g Bamboo shoots
• 1 pcs Lime
• 15 g Fresh basil

Instructions

1. Heat the oil in a large pot over medium heat. Slice the onion into half rings and sauté for about 3 minutes until softened. Add the diced chicken and crushed garlic, stirring occasionally until the chicken changes color.
2. Stir in the green curry paste, coconut milk, chicken broth, kaffir lime leaves, and fish sauce. Bring to a boil and simmer for 12 minutes. Then add the chopped green onions, green beans, and sliced bamboo shoots. Cook for another 4–6 minutes until the beans are tender.
3. Meanwhile, squeeze the juice from the lime, place it in a glass with basil leaves, and blend with an immersion blender into a smooth green paste. Pour the resulting paste into the soup, add the chopped green onions, and heat through while stirring.
4. Ladle the soup into bowls and serve with lime wedges. Suitable as a light lunch or dinner, as well as an appetizer.