Green curry soup with pork

JanaBy Jana      

November 6, 2014

Green curry soup with pork 0 5 0

This soup is a proper indulgent.

  • Prep: 15 mins
  • Cook: 45 mins
  • 15 mins

    45 mins

    1 hr


1Heat 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.


3Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins.


5Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.


7Meanwhile, 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.



2 tbsp sunflower oil

1 onion, finely chopped

500g pack skinless chicken thigh fillets, finely chopped

4 garlic cloves, finely sliced

jar of Thai green curry paste

400ml coconut milk

1¾ l chicken stock

5 kaffir lime leaves

2 tbsp fish sauce

1 bunch spring onions, the white sliced on the diagonal and the green finely chopped

280g pack fine green beans, trimmed and halved

150g pack bamboo shoots

juice 2 limes, plus wedges to serve

small bunch basil


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