Thai green chicken soup

What you need

Ingredients

Measured for 11 servings.

• 30 mlSunflower Oil
• 120 gOnion
• 500 gChicken Thighs
• 20 gGarlic Clove
• 280 gThai Green Curry Paste
• 400 mlCoconut Milk
• 2000 mlChicken Stock
• 5 pcs (approx. 1.5 g)Lime Leaves
• 30 mlSoy Sauce
• 30 gSpring Onions
• 280 ggreen beans
• 150 gZucchini

Make it

Method

1. 01

   Finely chop 120 g onion and 20 g garlic. Cut 500 g boneless chicken-thigh meat into small, even pieces; if the thighs have bones, remove them first. Trim 280 g green beans, dice 150 g zucchini and slice 30 g spring onions. Keep raw chicken away from ready-to-eat vegetables.

2. 02

   Heat 30 ml sunflower oil in a large soup pot over medium heat. Soften the onion for 3 minutes, then add garlic and 280 g green curry paste and stir for about 1 minute until fragrant. The measured paste is substantial for an 11-portion batch; check the label for heat and salt before adding the soy sauce.

3. 03

   Pour in 400 ml coconut milk and 2 litres chicken stock, add 5 lime leaves and the chicken, and bring to a gentle simmer. Cook for about 12–15 minutes, stirring occasionally; check a thick chicken piece reaches 74°C.

4. 04

   Add green beans and zucchini and simmer about 5–6 minutes more until the beans are tender. Stir in 30 ml soy sauce and the sliced spring onions, taste, remove any whole lime leaves before eating and divide evenly into 11 bowls.