Step 1: step 1

Step 2: 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.

Step 3: step 2

Step 4: 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.

Step 5: step 3

Step 6: 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.