Thai Green Chicken Soup
I've cut the syns down in this soup by using FryLight and yogurt instead of oil and coconut milk. The Thai green curry paste contains syns (1 syn per tbsp) so you could always very the amount of this you use and alter the syns accordingly.
Serves 8
1.5 syns per portion
15 minutes prep, 50 minutes cook
Ingredients:
FryLight
1 onion, finely chopped
500g pack skinless chicken thigh fillets, finely chopped
4 garlic cloves, finely sliced
12 tbsps Thai green curry paste (12 syns)
2 Muller Greek style coconut yogurts (1 syn) or the Muller Light coconut with chocolate sprinkles (syn free - and you won't taste the chocolate!)
1¾ ltrs chicken stock
5 kaffir lime leaves
2 tbsp fish sauce (nam pla)
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
Method:
Using FryLight, fry the onion for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.
Add the curry paste, 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 yogurt and heat through. Serve with lime wedges.
You could just halve the quantities to make 4 servings, I dunno why she has done it for 8.