You can’t beat a hot bowl of soup to comfort you on a cold winter’s day- make a big pot on the weekend and freeze into portions for nourishing work lunches.
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, crushed
3 spring onions
500g boneless skinless chicken
thighs, thinly sliced
4 Tbsp Thai green curry paste
1 can light coconut milk
4 c chicken stock, (salt-reduced)
2 kaffir lime leaves
2 Tbsp fish sauce
250g green beans, thinly sliced
1/2 c basil leaves
1/2 c coriander leaves
4 Tbsp fresh lime juice
1. Heat the oil in a large saucepan. Saute the onion until softened.
Meanwhile crush garlic. Thinly slice the white ends of the spring onions. Finely chop the green ends.
2. Add the garlic and chicken to the saucepan and stir-fry until coloured. Stir in the curry paste. Add the coconut milk, stock, lime leaves, fish sauce and white spring onion ends. Simmer for 10 minutes.
3. Add the beans and green spring onion ends and simmer for 5 minutes.
4. Before serving, finely chop basil and coriander and combine with the lime juice. Ladle soup into bowls and add topping.