Thai green chicken soup Recipe (Ready in 60 Min)

An easy Thai chicken built around chicken thighs, thai green curry paste and fish sauce — roughly 60 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 5 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 5 steps, it's manageable with a little attention.

How to make it

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.
Meanwhile, 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.

You'll use: Frying pan / skillet · Pan · Saucepan · Blender

Tips & common questions

How long does Thai green chicken soup take to make?

About 60 minutes from start to finish — an estimate based on the 5 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.