Soup

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• 2 tblsp Sunflower Oil
• 1 chopped Onion
• 500g Chicken Thighs
• 4 sliced Garlic Clove
• 280g Thai Green Curry Paste
• 400ml Coconut Milk
• 2 Litres Chicken Stock
• 5 Lime Leaves
• 2 tblsp Fish Sauce
• 1 bunch Spring Onions
• 280g Green Beans
• 150g Bamboo Shoot
• Juice of 2 Lime
• Bunch Basil

step 1

Heat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.

step 2

Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.

step 3

Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.