Thai green curry chicken soup

The green sauce adds great colour and flavour to this aromatic soup.

Ingredients

2 Tbsp	Canola oil
1	Onion, finely sliced
500 g	Free-range boned & skinned chicken thighs, finely sliced
4	Garlic cloves, finely sliced
2 Tbsp	Thai green curry paste, use up to 4 Tbsp, or to taste (Main)
400 ml	Coconut cream
3 cups	Chicken stock, use a good chicken stock
4	Kaffir lime leaves
2 Tbsp	Thai fish sauce
1 ½ cups	Green beans, finely sliced

For the green sauce

⅓ cup	Limes, or lemon juice
1 cup	Mixed herbs, such as basil, coriander, and mint leaves
6	Vietnamese mint leaves

Directions

1. 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.
2. 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.
3. Meanwhile place the lime or lemon juice in a blender with the herbs. Whizz, until smooth. Pour into the soup and serve.

More of Jan's soups

• Mushroom soup with salmon bruschetta
• Italian sausage soup