Thai Summer Chicken Soup
What does it include?
Ingredients
- 30 ml sunflower oil
- 1 onion chopped
- 500 g chicken thighs
- 4 cloves of garlic, sliced
- 280g Thai green curry paste
- 400 ml coconut milk
- 2 liters of chicken broth
- 5 lime leaves
- 30 ml fish sauce
- 1 bunch of chives
- 280 g green beans
- 150 g bamboo shoots
- Juice of 2 limes
- bunch of basil
How to prepare it step by step?
Preparation
- Heat the oil in a large frying pan over medium heat.
- Add the onion and fry for 3 minutes until softened and translucent.
- Add the chicken and garlic, cooking until the chicken is no longer pink.
- Stir in the curry paste, coconut milk, broth, lime leaves, and fish sauce.
- Simmer over low heat for 12 minutes, allowing the flavors to meld.
- Add the green beans and bamboo shoots, cooking for 4-6 minutes until the beans are tender.
- Meanwhile, in a narrow pitcher, combine the lime juice and basil.
- Blend with a hand blender until a smooth green paste forms.
- Pour the green paste into the soup, stirring well to combine.
- Add the sliced onion and heat everything together until thoroughly warmed.
Full description
Embark on a culinary journey with Thai Summer Chicken Soup, a vibrant medley of sunflower oil, tender chicken thighs, and aromatic Thai green curry paste. The soup's creamy coconut milk base is enriched with fragrant basil and lime leaves, offering a symphony of flavors. Each spoonful promises a burst of freshness, with crisp green beans and tender bamboo shoots adding texture. Perfectly balanced with a hint of fish sauce and a zesty lime finish, this dish is a delightful escape to the tropics. Enjoy the aromatic allure and comforting warmth of this Thai-inspired delight.
