Thai green chicken soup

Name: Thai green chicken soup
Prep time: 11 min
Cook time: 20 min
Total time: 31 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tblsp Sunflower Oil; 1 chopped Onion; 500g Chicken Thighs; 4 sliced Garlic Clove; 280g Thai Green Curry Paste; 400ml Coconut Milk; 2 Litres Chicken Stock; 5 Lime Leaves; 2 tblsp Fish Sauce; 1 bunch Spring Onions; 280g Green Beans; 150g Bamboo Shoot; Juice of 2 Lime; Bunch Basil

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Chicken recipe with Thai flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 43 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 31 min total

2 tblsp Sunflower Oil
1 chopped Onion
500g Chicken Thighs
4 sliced Garlic Clove
280g Thai Green Curry Paste
400ml Coconut Milk
2 Litres Chicken Stock
5 Lime Leaves
2 tblsp Fish Sauce
1 bunch Spring Onions
280g Green Beans
150g Bamboo Shoot
Juice of 2 Lime
Bunch Basil

Step-by-step instructions

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.

Why this works on a weeknight

Thai green chicken soup lands at about 31 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Thai green chicken soup actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Chicken Thai Soup