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

   Weigh and prepare all ingredients for Thai green chicken soup: 30 ml Sunflower Oil, 120 g Onion, 500 g Chicken Thighs, 20 g Garlic Clove, 280 g Thai Green Curry Paste, 400 ml Coconut Milk, 2000 ml Chicken Stock, 5 pcs (approx. 1.5 g) Lime Leaves, 30 ml Soy Sauce, 30 g Spring Onions, 280 g Green Beans, 150 g Zucchini. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Chicken Thighs and the listed liquids, bring to a gentle simmer, and cook partly covered for about 15 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Thai green chicken soup into 11 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.