The original recipe uses green Thai curry paste but I had yellow. This is a lovely fragrant soup and you could bulk it out a bit with the addition of some noodles. I had it for lunch with a scone and that was fab too.
1 onion, finely chopped
500g pack skinless chicken thigh fillets, finely chopped
4 garlic clove, finely sliced
285g jar Thai yellow curry paste
400ml can coconut milk
1¾l chicken stock
5 kaffir lime leaves
2 tbsp fish sauce
1 bunch spring onions, chopped
280g green beans, trimmed and halved
150g pack bamboo shoot
juice 2 limes
small bunch basil, chopped
Heat the oil in a large pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.
Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the spring onions, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.
Add the lime juice and basil to the soup and heat through. Serve.