This is a superhealthy delicious meal – impress guests at a dinner party for a healthy treat too.
This meal even tastes good when frozen and used another day, so make up at big batch at the weekend and freeze, then simply defrost and serve during the week.
262 kcals per serving (excl. rice)
2 tbsp Rapeseed or Sunflower oil
1 onion, finely chopped
500g pack skinless chicken thigh fillets, finely chopped
4 garlic clove, finely sliced
285g jar Thai green curry paste
400ml can coconut milk
1¾ l chicken stock
5 kaffir lime leaf
2 tbsp fish sauce
1 bunch spring onions, sliced diagonally for the whites and green bits finely chopped
280g pack fine green bean, trimmed and halved
150g pack bamboo shoot
juice 2 limes plus wedges to serve
small bunch basil
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.
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.
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.