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
- 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.