Thai green curry chicken soup
The green sauce adds great colour and flavour to this aromatic soup.
For the green sauce
- Heat the oil in a large heavy saucepan. Sauté the onion on medium heat, until softened. Increase the heat and add the chicken and garlic cooking until the chicken is coloured.
- Stir in the curry paste then add the coconut cream, stock, kaffir lime leaves and fish sauce. Simmer for 10 minutes. Add the green beans and cook for 6 minutes. Remove the kaffir lime leaves.
- Meanwhile place the lime or lemon juice in a blender with the herbs. Whizz, until smooth. Pour into the soup and serve.
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