Steps
- Heat 2 tablespoons of sunflower oil in a large saucepan over medium heat. Fry 1 finely chopped onion for 3 minutes.
- Add 500g of finely chopped boneless skinless chicken thighs and 4 thinly sliced garlic cloves, and cook until the chicken changes color.
- Stir in 285g of Thai green curry paste, 400ml of coconut milk, 1¾ liters of chicken broth, 5 lime leaves, and 2 tablespoons of fish sauce. Simmer for 12 minutes.
- Chop the green tops from 1 bunch of scallions and slice the whites diagonally. Add the green tops, 280g of trimmed halved green beans, and 150g of bamboo shoots to the soup.
- Cook for 4-6 minutes, until the beans are tender and the chicken reaches 165°F / 74°C. Blend the juice of 2 limes with 1 small bunch of basil until smooth.
- Stir the basil mixture and scallion whites into the soup and heat through. Remove the lime leaves.